Roasted Beet & Chickpea Spread

INGREDIENTS:

Roasted Beet and Chickpea Spread

  • 200g (7oz)  of chickpeas

  • 100g (3.5oz) of beets

  • 2 teaspoons of nutritional yeast

  • 2 tablespoons of chickpea water 

  • 2 tablespoons of olive oil

  • 1 teaspoon of salt

Optional: 

  • Seeds for garnish

  • 1 additional tablespoon of olive oil for drizzle

PREPARATION:

Beet and Chickpea Hummus Recipe

  1. Preheat oven to 420 degrees F.

  2. Clean the beets, remove the greens, and drizzle with 1 tablespoon of olive oil and a pinch of salt and black pepper. Wrap in foil* and bake for about 30 minutes or until fork tender. 

  3. Chop the beets (skin can remain on) and toss them in a food processor with the chickpeas, nutritional yeast, chickpea water, 1 tablespoon of olive oil, and salt. Blend until smooth. Taste and adjust seasonings. Add more chickpea water for a creamier spread.

  4. Serve in a bowl, drizzle with olive oil and garnish with sesame seeds, sunflower seeds, or your favorite fresh herbs. 

Enjoy with toast, pita chips, or flatbread with roasted or pickled veggies. 

*Eco-Tip: Rinse and save the foil. Either use it again or save it until you have enough so that it is bigger than a fist when balled up. Foil is a valuable recyclable, but it will only be recycled if the ball is as big or bigger than a fist.

Recipe by Erika S. Nichols