Roasted Beet Hummus Tray
Makes 4-6 Servings
Ingredients
- 2 endives, separated into leaves
- 6 ounces multicolored radishes, quartered
- Soft pita or naan bread, quartered
- Cauliflower florets
- 1 bunch asparagus, blanched
- Roasted Beet Hummus (recipe follows)
Instructions
- Arrange vegetables and Roasted Beet Hummus as desired on a serving platter. Serve immediately.
Roasted Beet Hummus
Makes about 2 cups.
Ingredients
- 1 small beet
- 1 can chickpeas, drained and rinsed
- 2 to 3 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh lemon zest
- 1 to 2 cloves garlic
- 1½ teaspoons salt
- ¼ teaspoon black pepper
- 1 tablespoon cold water
- ¼ cup olive oil
- Garnish: olive oil, black pepper
Instructions
- Preheat oven to 400°.
- Peel and cut beet into ½-inch cubes. Wrap in foil and bake until soft and easily pierced with a fork, about 40 minutes. Let cool completely.
- In the work bowl of a food processor, combine ¼ cup cubed beets, chickpeas, tahini, lemon juice, lemon zest, garlic, salt, pepper, and 1 tablespoon cold water. Process until mixture is smooth and creamy, 1 to 2 minutes. With food processor running, pour olive oil through chute in a slow, steady stream until combined. Serve immediately. Garnish with olive oil and pepper, if desired. Refrigerate in an airtight container for up to 3 days.
