Roasted Beet Hummus

1 medium or 2 small red beets

2 garlic cloves

1½ cups cooked chickpeas, drained and rinsed

2 tablespoons tahini

2 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice

2 to 3 tablespoons ice water

½ teaspoon each of cumin and coriander

½ teaspoon salt

freshly ground black pepper to taste

Serve with: 1 small baguette, sliced and toasted, radishes or other veggies, sesame seeds, finely chopped parsley, pine nuts

Preheat the oven to 425°F. Drizzle the beet with olive oil and then wrap the beet and garlic together in foil. Place on the baking sheet and roast 30 to 40 minutes, or until the beet is fork-tender.

When cool enough to handle, peel the beet skins under running water using your hands. Chop the beet and place it in a blender. Add the roasted garlic, chickpeas, tahini, olive oil, lemon juice, and water and blend until smooth. Add cumin, coriander, salt and pepper. Taste and adjust seasonings if necessary. Chill until ready to use.

Garnish with sesame seeds, pine nuts and parsley and serve with toasted baguette slices and/or crispy raw veggies.

GF V veg DF

Yield: 6 servings