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Roasted Beet Hummus with Pine Nut Tabbouleh

Ken Foland, Executive Chef, Events by FSC
Flavorful Beet Hummus
Print Recipe
Prep Time 45 minutes
Total Time 1 hour 30 minutes
Course Appetizer
Servings 4

Ingredients
  

Roasted Beet Hummus

  • 2 each medium red beets, with tops
  • 1 tbsp vegetable oil
  • 1/2 can chickpeas, drained
  • 2 tbsp chickpea liquid
  • 3 tbsp tahini
  • 1 each lemon, juiced
  • 2 tbsp extra virgin olive oil
  • 2 tsp kosher salt

Pine Nut Tabbouleh

  • 1/8 cup pine nuts
  • 1/2 cup flat leaf parsley
  • 1/2 each lemon, zested and juiced

Instructions
 

Roasted Beet Hummus

  • Preheat oven to 350 degrees
  • Remove the greens from the beets and reserve for later. Wash the beets thoroughly.
  • Rub beets with vegetable oil and roast in oven 30-45 minutes, or until tender.
  • Allow to cool slightly and remove the skin. Chop into large pieces.
  • Place roasted beets, chickpeas, tahini, lemon juice and kosher salt in a blender.
  • Puree while slowly adding chickpea liquid until smooth.

Pine Nut Tabbouleh

  • Toast pine nuts in a saute pan until golden brown. Remove from heat and place in a small bowl.
  • Pick large stems from the parsley and rough chop.
  • Add chopped parsley to the pine nuts along with the lemon zest and juice. Stir to combine.

Notes

Sprinkle pine nut tabbouleh on top of hummus.
Serve with warm pita bread, crackers or fresh cut vegetables.