Ingredients
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3/4 pound red beets
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1 tablespoon + 1/4 cup olive oil, divided
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1/2 teaspoon Frontier Co-Op® Ground Cumin Seed
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1/2 teaspoon Frontier Co-Op® Ground Coriander Seed
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1/2 teaspoon Frontier Co-op® Sea Salt or Himalayan Pink Salt, divided
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1 clove garlic
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1 can (15 ounces) cooked chickpeas (drained with liquid reserved + chickpeas rinsed)
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1/4 cup tahini
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3 tablespoons lemon juice
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Toasted sesame seeds, for topping
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Flatbread, for serving
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Radishes and carrots, for serving
Directions
1. Preheat oven to 425˚F. Peel and quarter beets. Toss with 1 tablespoon olive oil, cumin, coriander, and 1/4 teaspoon salt. Roast for about 45 minutes, until beets are tender. Remove from oven and let cool slightly.
2. In a high-speed blender or food processor, process garlic until broken into fine pieces. Add in 2/3 of the cooked beets, along with the chickpeas, tahini, lemon juice and remaining 1/4 teaspoon salt. As food processor is running, drizzle in 1/4 cup olive oil. Continue to run until hummus is smooth, adding in a tablespoon of leftover chickpea liquid as needed to help smooth out hummus.
3. Transfer hummus to a bowl. Cut remaining cooked beets into ¼” size pieces. Top hummus with a drizzle of olive oil, the roasted beet pieces, and a sprinkle of sesame seeds.
RECIPE TIP:
Roast the beets ahead of time to make quick work of the hummus.
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Frontier Co-op Frontier Co-op Cumin Seed, Ground, Organic 1.76 oz. SKU: 18477 -
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Frontier Co-op Frontier Co-op Organic Ground Coriander Seed 1.66 oz. SKU: 18463 -
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Frontier Co-op Frontier Co-op Pink Himalayan Salt, Fine Grind 4.48 oz. SKU: 19539 -
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Frontier Co-op Frontier Co-op Sea Salt, Table Grind 5 lb. SKU: 193
