A single roasted beet brings an unexpected va-va-voom to your ordinary hummus. Rich, velvety, earthy, and sweet. And that color. Hello, gorgeous! This is a party-perfect dip – so easy and utterly impressive.
Read more about this recipe on Lick My Spoon:
1. Preheat oven to 400 F.
2. Wrap beet in foil, place on a sheet tray.
3. Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Cut off about ¼ inch of the top of cloves, exposing the individual cloves of garlic. Cover with aluminum foil. Place on same tray as the beets.
4. Roast the beet and garlic for about 30 minutes. The beet should be tender. You should be able to easily pierce it with a paring knife. The garlic cloves should feel soft when pressed.
5. Let the beet cool until you can handle it. Peel the skin off (I usually just do this under cool running water). Cut into chunks and place in a food processor. Squeeze the roasted garlic cloves out of their skins and into the food processor. Add the garbanzo beans, olive oil, almonds, vinegar, and a generous pinch of salt and pepper. Blend until smooth, scraping down the sides as necessary.
6. Taste and season as needed with additional salt, pepper, and/or vinegar. Cover and refrigerate until ready to serve, up to one day. Top with ribbons of mint and a healthy lashing of good olive oil.