1 can chickpeas, drained and rinsed3 cloves garlic, roughly chopped2 lemons, juiced1/2 tsp salt1/4 tsp cayenne pepper1 large beet
Roast the beet: preheat oven to 400F. Drizzle beet in oil and wrap in foil; place on baking sheet. Roast until tender when pierced with knife, about 40-60 min.Open foil, peel beet.In a food processor, puree togther chickpeas, garlic, lemon juice, salt, and cayenne pepper until smooth. Add in roasted beet.
With the motor still running, slowly add 1/2 cup extra virgin olive oil. Season to taste with salt and pepper. The recipe is very forgiving- use more beets, less olive oil, more cayenne according to preference.
Adapted from Bon Appetit Online
·
This recipe was most recently featured in
Boston Organics Newsletter No. 02 of 2014.