The Ultimate Hummus With Beets | A Cook Named Matt

Preheat the oven to 375°F.

Place the beets in a brazier or hotel pan with a lid.

Add enough water to cover the beets.

Add time, whole garlic cloves, a good amount of salt, and pepper to the pan.

Cover the pan and place it in the oven for about 2 hours until the beets are soft.

Soak chickpeas overnight in a container with double the amount of water to cover them.

Strain and rinse the soaked chickpeas.

Place the chickpeas in a pot, fill it with water, and simmer with salted water for about 20 minutes until tender.

In a pan, add garlic and the amount of olive oil you will use for the hummus, and bring it to a simmer to infuse the oil with garlic flavor.

Once the beets are done, check for doneness by inserting a knife; it should go in and out easily.

Let the beets cool slightly, then rub off the skin with a kitchen towel.

In a blender, add the cooked beets, chickpeas, garlic oil, a good amount of salt, and raspberry chipotle pulp.

Blend until smooth, then add lemon juice and salt to taste, adjusting to your preference.

Equipment Needed

Spice Level:

Dietary