Roasted Red Pepper & Beet Hummus

Makes 4 servings

This was a recipe that emerged as a spontaneous idea as I scanned supermarket aisles just an hour before dinner. I soon spotted hummus, realized we had enough vegetables at home, and thought I’d pick up a baguette as well. What resulted was a gorgeous Roasted Red Pepper & Beet Hummus dish that became a regular in our dinner rotation! I serve it with an assortment of my favorite vegetables and slices of baguette. This smoky, vibrant hummus is by far my favorite simple weeknight meal!

INGREDIENTS

1 red beet
2 large red bell peppers
2 tbsp. olive oil
2 tbsp. garlic, minced
1 French baguette
2 tbsp. unsalted butter
1 tsp. salt, plus more for sprinkling on the bread
1½ cups cooked
chickpeas, drained
2 tbsp. tahini
2 tbsp. lemon juice
2 tbsp. warm water
½ tsp. cumin
½ tsp. coriander
1 tsp. pepper
1 tsp. smoked paprika

INSTRUCTIONS

1. Preheat the oven to 400°F.
2. Coat the beet and red peppers in olive oil and 1 minced garlic clove, wrap in foil. Spread out on a baking sheet and roast until the beet is fork-tender and the red peppers are starting to break down and become caramelized, about 25–30 minutes.
3. When there are about 10 minutes left to go for the beet and red peppers, slice the French baguette into ¼-inch slices. Mix together the remaining minced garlic and butter and spread on each piece of bread. When you are ready to serve, toast in the oven until nice and crispy. Sprinkle with salt and set aside.
4. Meanwhile, combine chickpeas, tahini, lemon juice, warm water, cumin, coriander, salt, pepper and paprika in a food processor or blender.
5. Once the beet and red peppers are ready, peel the beets and let cool. Add the beets, red peppers and garlic to the food processor and pulse until smooth, 3–5 minutes. Let cool in the fridge for 30 minutes.
6. Serve the hummus with the baguette slices and your favorite vegetables for dipping!

This AMAZING Recipe can be found in my Mediterranean Meals on a Budget cookbook here