Lone's Persian Lime Roasted Beet Hummus

Name: Lone's Persian Lime Roasted Beet Hummus
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8
Cuisine: Mediterranean
Ingredients: 1/4 cup NOOC Persian Lime Olive Oil; 2 tbsp NOOC Extra Virgin Olive Oil (EVOO); 1 large beet, peeled and roasted; 1 head of garlic, roasted and cloves removed from skin; 1 can chickpeas with most of the liquid; Salt (about 3/4 tsp, adjust to taste)

Lone's Persian Lime Roasted Beet Hummus

Lone

Rated 5.0 stars by 1 users

Servings

Prep Time

10 minutes

Cook Time

40 minutes

Calories

Thank you, Lone, for this creation! What I love about this hummus is that there are only five ingredients (plus a little extra virgin olive oil for roasting), and that's it! SOOOO good! It goes great with tortilla chips, rice crackers, and raw veggies. It is so different from traditional hummus and so refreshing. A little garnish of cilantro really complements the flavors too (if you're a cilantro junkie like me). Featuring Nelson Olive Oil Co Persian Lime Olive Oil and Extra Virgin Olive Oil, this hummus is a delightful twist on a classic.

Ingredients

1/4 cup NOOC Persian Lime Olive Oil
2 tbsp NOOC Extra Virgin Olive Oil (EVOO)
1 large beet, peeled and roasted
1 head of garlic, roasted and cloves removed from skin
1 can chickpeas with most of the liquid
Salt (about 3/4 tsp, adjust to taste)

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Directions

Preheat oven to 375°F.
Peel and quarter beets, toss in 1 1/2 tbsp EVOO. Wrap in foil or place in a small, heavy oven-safe dish with a lid.
Slice the head of garlic in half (across all the cloves), drizzle with 1/2 tbsp EVOO, put back together, and wrap in foil.
Roast beets and garlic in the oven for 30-40 minutes until soft.
Place all ingredients in a blender and blend until smooth. If the mixture doesn't blend properly, add water a tablespoon at a time.