![Roasted Beet Hummus with Basil Pesto](https://www.tfhd.com/sites/default/files/styles/medium/public/wn/unnamed-8_3.jpg?itok=MFDri42U)
Serves 8 (Makes about 2 cups of hummus)
2 medium beets
2 (15 oz) cans chickpeas, drained with liquid reserved
1/3 cup chickpea liquid (or more, as needed)
1/2 cup tahini
1/4 cup olive oil
2 lemons, juiced
1 clove garlic
1/2 tsp salt
Garnish:
Basil Pesto
Parsley
Olive Oil
- Preheat your oven to 400 degrees fahrenheit.
- Cut the stems of the beets, leaving approximately 2 inches attached. Wash the beets, lightly coat in olive oil (or avocado oil), place in a covered cast-iron pot or other baking dish and roast in the oven for 50-60 minutes.
- Remove the beets from the oven and slice the tail and stem off the beets.
- Add the chickpeas, chickpea liquid, tahini, lemon juice, olive oil, garlic, salt and beets to a Vitamix or other high-powered blender. Use the tamper and blend for one minute or until smooth and creamy.
- Transfer the beet hummus to a serving bowl and garnish with basil pesto, parsley and a drizzle of olive oil.
Source: downshiftology.com