This lusciously vibrant Beet Hummus could convert the most stubborn “beet avoider” in your life. Either way, they’ll be perfectly content with the crispsationally smoky heat of our organic Black Pepper Crackers.
2 small beets (or one very large one)
1 bulb of garlic
2 tbsp olive oil, separated
32 oz garbanzo beans, cooked and drained
¼ cup tahini
1 tbsp lemon juice
2 tsp salt
Preheat the oven to 400 degrees. Clean the beets and cut them in half. Toss the beets in one tablespoon of olive oil. Cut off the top of the garlic bulb. Line a sheet pan with parchment paper. Roast the beets and garlic on the lined sheet pan for 30-40 minutes, then let cool. In a food processor, combine the garbanzo beans with the roasted beets and half of the roasted garlic, plus the remaining olive oil as well as the tahini, lemon juice and salt. Garnish with pine nuts, fresh zaatar, sumac and olive oil.