LOCAL RECIPE

A N BEET HUMMUS VE G

WE LOVE THE BRIGHT COLOUR OF THIS SLIGHTLY SWEET BEET HUMMUS. DON’T FORGET TO ADD A DASH OR TWO OF CUMIN AND CORIANDER TO ENHANCE ITS FLAVOUR!

INGREDIENTS

• 1 medium or 2 small red beets • 2 garlic cloves • 1½ cups cooked chickpeas, drained and rinsed • 2 tbsp tahini • 2 tbsp extra-virgin olive oil • 2 tbsp fresh lemon juice • 2 to 3 tbsp warm water • ½ tsp cumin • ½ tsp coriander • Sea salt • Freshly ground black pepper

SERVE WITH:

• 1 small baguette, sliced and toasted • Radishes, sliced in half (or other raw veggies)

OPTIONAL GARNISHES:

• 1 tsp sesame seeds • 1 tbsp chopped parsley • 1 tbsp pine nuts

METHOD

1 Preheat the oven to 400°F. Drizzle the beet wth olive oil and then wrap the beet and garlic together in foil. Place on the baking sheet and roast 30 to 40 minutes, or until the beet is forktender.

2 When cool enough to handle, peel the beet skins under running water using your hands.

Chop the beet and place it in a blender. Add the roasted garlic, chickpeas, tahini, olive oil, lemon juice, and water and blend until smooth.

Add cumin and coriander, if you like. Chill until ready to use. 3 Slather onto baguette and garnish with sesame seeds, pine nuts and parsley (all optional), or serve with crispy raw veggies

FIND MORE DELICIOUS DISHES LIKE THIS ONE AT

Mississauga VegFest

mississaugavegfest.ca