Name: Roasted Beetroot and Garlic Hummus
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Beets - 2 large; Garlic, halved crosswise - 1 head; Extra-virgin olive oil - 1 tablespoon; Salt and ground black pepper to taste - 1 pinch; Chickpeas, drained and rinsed - 1 (15 ounce) can; Extra-virgin olive oil - ¼ cup; Lemons, juiced - 1 ½; Tahini - 2 tablespoons; Ground cumin - ½ teaspoon; Salt - ½ teaspoon; Freshly ground black pepper - ½ teaspoon; Cayenne pepper - ¼ teaspoon; Plain Greek yogurt (Optional) - ¼ cup

Ingredients for - Roasted Beetroot and Garlic Hummus

1. Beets 2 large

2. Garlic, halved crosswise 1 head

3. Extra-virgin olive oil 1 tablespoon

4. Salt and ground black pepper to taste 1 pinch

5. Chickpeas, drained and rinsed 1 (15 ounce) can

6. Extra-virgin olive oil ¼ cup

7. Lemons, juiced 1 ½

8. Tahini 2 tablespoons

9. Ground cumin ½ teaspoon

10. Salt ½ teaspoon

11. Freshly ground black pepper ½ teaspoon

12. Cayenne pepper ¼ teaspoon

13. Plain Greek yogurt (Optional) ¼ cup

How to cook deliciously - Roasted Beetroot and Garlic Hummus

1 . Stage

Preheat oven to 375 degrees F (190 degrees C).

2 . Stage

Poke beets all over with a fork; transfer to a microwave-safe bowl. Cover bowl with plastic wrap, leaving some room for air to escape. Cook beets in the microwave for 4 minutes. Wrap each beet with aluminum foil and place on a baking sheet.

3 . Stage

Season garlic halves with 1 tablespoon olive oil, salt, and pepper. Wrap each half with aluminum foil and place on the baking sheet.

4 . Stage

Bake in the preheated oven until beets are tender when pierced with a fork, about 35 minutes.

5 . Stage

Cool beets until running water for 1 minute. Peel off skins and transfer to a food processor.

6 . Stage

Squeeze garlic cloves into the food processor. Drizzle in any olive oil remaining on the aluminum foil. Add chickpeas, 1/4 cup olive oil, lemon juice, tahini, cumin, salt, pepper, and cayenne. Pulse until combined. Add Greek yogurt; process until smooth.