Roasted Garlic Beet Hummus With Garlic Scapes

  1. 1 medium beet, peeled & chopped
  2. 1 head of garlic
  3. 2 teaspoons + 2 tablespoons olive oil
  4. 1 cup cooked chickpeas
  5. 2 tablespoon tahini
  6. 1/2 lemon
  1. 1 teaspoon sesame seed oil
  2. 2 garlic scapes, finely chopped
  3. Toasted sesame seeds
  4. Pumpkin seeds
  5. Fresh herbs
  6. Salt, to taste
  1. Preheat the oven at 400F. Chop about 1/4″ from the top of the garlic head, exposing the cloves
  2. Add the garlic head to a sheet of aluminum paper + the beets, and drizzle 2 teaspoons of olive oil over both
  3. Cover with the aluminum and bake for 25-30 minutes, or until the garlic and beets are tender
  4. Allow to cool, remove the garlic cloves from their skins, and add them to a food processor, with the beets, the rest of the olive oil, chickpeas, tahini, and lemon juice
  5. Pulse until completely smooth
  6. Set aside, and let’s sauté our garlic scapes
  7. Heat sesame seed oil, and sauté the scapes for 4-5 minutes, until golden
  8. Serve the hummus in a bowl, and top with the scapes, sesame seeds, pumpkin seeds, your favorite herbs (we used rosemary) and salt, to taste
  9. Enjoy with vegetables, toast, crackers, or with salads!

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