Foto: Half Baked Harvest
Ingredients
- 2 whole small or 1 large (red or yellow beets)
- 4 cloves whole of garlic (omit if not preferred)
- 2 cups cooked chickpeas (drained + rinsed*)
- 1/4 cup tahini (sesame seed paste)
- 2 tablespoons almond butter
- 1 tablespoon white miso paste
- juice of 1/2 a lemon
- 2 tablespoons balsamic vinegar (optional)
- 1/3 cup olive oil (+ more for drizzling)
- salt and pepper (to taste)
- toasted sesame seeds + toasted pine nuts + fresh dill (for topping)
- 1 1/2 cups raw beet greens (finely chopped)
- 3 tablespoons toasted pine nuts (finely chopped)
- 3 tablespoons parmesan or nutritional yeast
- 2 tablespoons olive oil
- salt + pepper (to taste)
- pinch of crushed red pepper flakes
Steps
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Preheat the oven to 425 degrees F. Wrap the beets and garlic cloves (if using) in a piece of tin foil. Place the beets on a baking sheet and roast for 45 minutes to 1 hour or until soft. Allow the beets to cool and then peel/rub the skin away. Remove the skins of the garlic cloves.
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To the bowl of a food processor, add the chickpeas, tahini, almond butter, miso paste, crushed red pepper flakes and lemon juice. Puree the mixture until smooth, scraping down the sides if necessary. Add 1/3 cup water and puree until smooth. Add the roasted beets and garlic. If using, stream in the balsamic vinegar. With the machine running stream in the olive oil until smooth and creamy. I like to let my machine run a good 5 minutes (scraping down the sides once or twice) to ensure a really smooth and creamy hummus. If the hummus is too thick for your liking, thin with water or extra olive oil, adding about 1 tablespoon at a time until your desired consistency is reached. Taste and season as desired with salt + pepper. To serve, top the hummus with pesto (recipe below). Sprinkle with toasted seeds and dill. Drizzle with olive oil. The hummus will keep for 1 week, covered in the fridge.
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Combine all the ingredients in a bowl and stir to combine. Taste and adjust salt + pepper to your liking.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (6% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| whole small or 1 large | 2 | - | - |
| whole of garlic | 4 cloves | - | - |
| cooked chickpeas | 2 cups | - | - |
| tahini | 0.25 cup | - | - |
| almond butter | 2 tablespoons | - | - |
| white miso paste | 1 tablespoon | - | - |
| juice of 1/2 a lemon | - | - | - |
| balsamic vinegar | 2 tablespoons | - | - |
| olive oil | 0.3333333333333333 cup | - | - |
| salt and pepper | - | - | - |
| toasted sesame seeds + toasted pine nuts + fresh dill | - | - | - |
| raw beet greens | 0.5 cups | Rp 60.000/kg | Rp 3.000 |
| toasted pine nuts | 3 tablespoons | - | - |
| parmesan or nutritional yeast | 3 tablespoons | - | - |
| olive oil | 2 tablespoons | - | - |
| salt + pepper | - | - | - |
| pinch of crushed red pepper flakes | - | - | - |
*Estimated market prices, may vary by region
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