beet hummus

Ingredients

4 cooked beets, rough dice
1 1/5 cups cooked chickpeas
Juice of 1 lemon
1 tablespoon tahini
2 cloves garlic, pressed
1 teaspoon sea salt
1/2 teaspoon smoked paprika
1/4 teaspoon chile flakes

1/4 cup shelled pistachios, coarsely chopped
2 tablespoons chopped dill
crumbled feta cheese


Instructions

1. In a food processor fitted with a steel blade, puree beets, chickpeas, lemon juice, tahini, pressed garlic, salt, paprika, and chile flakes.
2. You may need to add a tablespoon or two of olive oil to thin.
3. Serve in a wide, shallow bowl, garnished with the pistachios, dill, and feta. Serve with pita chips.

*Adapted from The Year in Food

roasted garlic hummus

Ingredients

1 garlic bulb

1 can of chickpeas, drained

1/2 lemon, juiced

2 tbsp. olive oil

1/2 tsp. oregano

Instructions

1. Preheat the oven to 350 degrees F.

2. Cut the top off the garlic bulb so the tops of the individual cloves are exposed. Drizzle olive oil over the top of the bulb. Season with a pinch of salt. Cover in aluminum foil. Cook in the oven for 45-60 minutes, until the garlic is soft and the tops of the cloves are golden brown.

3. When the garlic bulb has cooled, remove all cloves from their skin and place in food processor.

4. Combine the rest of the ingredients in the food processor and puree. Add olive oil if you desire a different consistency.