Roasted Beetroot Hummus
The first time I ever had Beetroot hummus was about 2 years ago in the summer in San Francisco. I went to one of their infamous toast spots: Mazarine Cafe📍 I had a toast with “Beet Hummus & Avocado Pickled Beet Hummus, Avocado, Ricotta Salata Cheese, and Black Sesame Seeds on Toasted Whole Wheat Bread” I left feeling nourished, light, and fulfilled. This inspired me to make my very own beetroot hummus recipe so that I could relive this summer moment from the comfort of my home. Here she is:
Mazarine Cafe 📍 San Francisco, California USA
INGREDIENTS
1 small roasted beet
1 15-oz. can cooked chickpeas (mostly drained // 1 can yields ~1 3/4 cup)
1 large lemon (zested)
1/2 large lemon (juiced)
1 healthy pinch salt and black pepper
2 large cloves garlic (minced)
2 heaping Tbsp tahini
1/4 cup extra virgin olive oil
DIRECTIONS
! Roast your beets: See roasting instructions here.
2. Once your beet is cooled and peeled, quarter it and place it in your food processor. Blend until only small bits remain.
3. Add remaining ingredients except for olive oil and blend until smooth.
4. Drizzle in olive oil as the hummus is mixing.
5. Taste and adjust seasonings as needed, adding more salt, lemon juice, or olive oil if needed. If it’s too thick, add a bit of water.
6. Will keep in the fridge for up to a week.
