This dip has all the usual hummus players, with the addition of roasted beets and Dijon mustard. It's an absolutely delightful dip, and a great way to get more beet love in your life. Serve with ample fresh cut vegetables and pita chips. And, just look at the colour!
Preheat the oven to 375ºF. Scrub the beets well and place them in a shallow, foil-lined roasting pan. Pour a little water in the bottom of the pan. Cover tightly with foil and roast until fork-tender, about an hour. Remove from the oven and let cool completely. Slip the skins off the beets once they are cool and slice into chunks. This step can be done 1-2 days ahead.
Place the beets, chickpeas, tahini, lemon juice, mustard, garlic, spices, salt and pepper in the bowl of a food processor. Process on high for a minute or two. Drizzle in the olive oil while the motor is running. Stop and scrape the bowl, then drizzle in the water while the motor is running. Process until very smooth. If it’s too thick, drizzle in more water a tablespoon at a time. Season to taste with salt and pepper.
Scrape into a serving bowl, garnish with mint leaves, the seeds, seasoning and more olive oil. Serve with toasted pita chips and fresh vegetables.
Serving Size 2 1/2 cups
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.