Grow 'Burpee's Golden' beets, then enjoy your harvest in this creamy hummus recipe. 'Chioggia' beets make a gorgeous, contrasting dipper!
Ingredients
- 2 medium golden beets
- 1 can garbanzo beans (chickpeas), drained and rinsed
- 2 garlic cloves
- 1 tsp salt
- ½ cup tahini
- Water, as needed (for blending)
- Optional: extra roasted beets, warm pita, or fresh vegetables for serving
Instructions
- Wrap the beets in foil and roast at 400°F for 45–60 minutes, or until tender when pierced with a fork. Let cool, then peel and chop.
- In a food processor, combine the chopped roasted beets, garbanzo beans, garlic, salt, and tahini. Blend until smooth, adding water to reach desired consistency.
- Serve with extra beets, warm pita, or fresh veggies for dipping.