Roasted Beet and Chickpea Hummus

Ingredients

• 1 1/4 cup cooked chickpeas
• 1/2 lemon, juiced
• 1/2 tsp paprika
• 1/4 cup olive oil
• 1 tbsp avocado oil
• 2 cloves garlic
• 2 medium beets
• 2 tbsp tahini
• salt and pepper to taste
• optional toppings: fresh cilantro, pistachio, hemp seeds, pomegranate

Directions

1. Cooking the chickpeas: Soak the dried chickpeas (1/2 cup dried) in a bowl of water overnight. Once soaking is complete, drain the water, rinse them and add them to an instant pot or pressure cooker with water (2 inches above the chickpeas). Set the instant pot to 'beans' and cook for 26 minutes. Save water when finished.
2. Roasting the beets: Wash, peel and remove the stems from the beet (may wait to peel the beet til after roasting). Cut the beets in quarters, add to a baking pan lined with unbleached parchment paper. Drizzle 1 tbsp of avocado oil and season with salt and pepper. Bake in the oven for 40-45 minutes at 400° - the beet should be fork tender.
3. To make the hummus: Add the cooked chickpeas, roasted beets and remaining ingredients to the blender (except the optional topping: cilantro, hemp seeds, pistachios, sesame seeds or pomegranate seeds).
4. Blend until smooth, if needed, add the leftover water from the cooked chickpeas to reach the desired texture.
5. Drizzle some olive oil when serving and top with desired toppings.
6. Happy dipping!

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