Roasted Beet Hummus

IMANI COLCLOUGH | UNITED STATES

Hummus is a Middle Eastern chickpea dip believed to have been developed by the early Egyptians. We chose to share Chartwells K12’s Roasted Beet Hummus because our kids love it and it’s an easy way for us to use up beets while having students try something new. The beets help turn the hummus into a bright red dip that our kids are not too scared to try. This recipe allows us to use the cut ends from other preparations, or imperfectly delicious produce to create a delicious item in our cafeterias. It is a great addition to our menus for our vegetarian and vegan students and offers a fun and flavorful protein.

SAVED FOOD Beetroot

INGREDIENTS SERVINGS 4

METHOD PREP 10 minutes

COOK 1 hour and 30 minutes + 3 hours of cooling

10 and 2/3 oz Red Beetroot 1 and ¾ tbsp Sesame Tahini Paste 2 tsp Lemon Juice 1 ¾ tbsp Cold Water 1 2/3 tsp Parsley, chopped 2 Garlic Cloves

¾ cup Garbanzo Beans, drained and rinsed

2 2/3 tsp Canola Oil ¼ tsp Salt ¼ tsp Pepper 1. In a pre-heated 350°F oven, dry roast beets until tender, about. one hour checking every 20 minutes. Peel while still warm and cut into cubes.

2. Next, in a food processor, place beets and puree until smooth.

Remove beets, and then add garbanzo beans and pulse until starting to puree. Add tahini, garlic, lemon juice, oil, salt and pepper, and process until a smooth paste forms. Return beet puree to food processor and combine. If you need to smooth out the consistency, add the water.

3. Once the hummus is at the right consistency, remove from the processor and place into a bowl. Garnish with the chopped parsley.

4. Chill to let the flavors combine and then enjoy!