Roasted Beetroot and Garlic Hummus

Name: Roasted Beetroot and Garlic Hummus
Total time: 55
Yield: 6
Ingredients: 2 large beets; 1 head garlic, halved crosswise; 1 tablespoon extra-virgin olive oil; 1 pinch salt and ground black pepper to taste; 1 (15 ounce) can chickpeas, drained and rinsed; ¼ cup extra-virgin olive oil; 1 ½ lemons, juiced; 2 tablespoons tahini; ½ teaspoon ground cumin; ½ teaspoon salt; ½ teaspoon freshly ground black pepper; ¼ teaspoon cayenne pepper; ¼ cup plain Greek yogurt (Optional)

Recipe by Elizabeth from allrecipes.com

Lunch,Appetizer,Snack 55 Mins.

Ingredients

6 servings

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2 large beets
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1 head garlic, halved crosswise
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1 tablespoon extra-virgin olive oil
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1 pinch salt and ground black pepper to taste
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1 (15 ounce) can chickpeas, drained and rinsed
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¼ cup extra-virgin olive oil
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1 ½ lemons, juiced

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2 tablespoons tahini
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½ teaspoon ground cumin
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½ teaspoon salt
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½ teaspoon freshly ground black pepper
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¼ teaspoon cayenne pepper
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¼ cup plain Greek yogurt (Optional)

Instructions

Preheat oven to 375 degrees F (190 degrees C).
Poke beets all over with a fork; transfer to a microwave-safe bowl. Cover bowl with plastic wrap, leaving some room for air to escape. Cook beets in the microwave for 4 minutes. Wrap each beet with aluminum foil and place on a baking sheet.
Season garlic halves with 1 tablespoon olive oil, salt, and pepper. Wrap each half with aluminum foil and place on the baking sheet.
Bake in the preheated oven until beets are tender when pierced with a fork, about 35 minutes.
Cool beets until running water for 1 minute. Peel off skins and transfer to a food processor.
Squeeze garlic cloves into the food processor. Drizzle in any olive oil remaining on the aluminum foil. Add chickpeas, 1/4 cup olive oil, lemon juice, tahini, cumin, salt, pepper, and cayenne. Pulse until combined. Add Greek yogurt; process until smooth.