Roasted Garlic Beet Hummus

This Roasted Garlic Beet Hummus by JMU Dietetics students is versatile and can be used as a dip or a spread. Pair this hummus with whole grain Market bread or seasonal veggies!

• Sarah Gorman

Ingredients

• 1 medium beet*, peeled and chopped

• 1 head of garlic*

• 2 teaspoons + 2 tablespoons olive oil

• 1 cup cooked chickpeas

• 2 tablespoons tahini

• Juice of 1/2 lemon

• 1/2 teaspoon salt + more to taste

• Toppings: chopped garlic scapes, honey, parsley, cilantro*

*These ingredients can be found at the Harrisonburg Farmers Market

Method

1. Preheat oven to 400. Chop about 1/4 in. from the top of the garlic head, exposing the cloves.

2. Add garlic head to a baking sheet lined with aluminum foil along with the beets, drizzle 2 teaspoons olive oil over both.

3. Cover with another sheet of aluminum foil and bake 25-30 mins, or until the garlic and beets are tender.

4. Allow to cool, peel garlic cloves, add them to a food processor along with beets, remaining olive oil, chickpeas, tahini, and lemon juice.

5. Pulse until completely smooth.

6. Enjoy with seasonal veggies, toast, crackers, or with salads or grain bowls!