Roasted Beet & Balsamic Hummus
- Prep Time: 50 minutes
- Total Time: 55 minutes
- Yield: 4-6 appetizers or snacks
Ingredients
- 1 medium roasted beet
- 1 1/2 tablespoons Alessi Extra Virgin Olive Oil, divided use
- 1 1/2 teaspoons Alessi All Natural Sea Salt, divided
- 2 garlic cloves
- 1 can tahini
- 1 tablespoon reserved chickpea liquid
- 2 teaspoons Alessi Balsamic Reduction
-
• For Garnish and Serving • •
- 1 ounce Alessi Pine Nuts, toasted
- blood orange zest
- freshly chopped parsley
- Alessi Sesame BreadsticksAdd
- Alessi Bruschette
- assorted veggies, cut into bite sized pieces
Instructions:
- Rinse beet, pat dry, prick with fork, drizzle with olive oil and sprinkle with salt. Wrap in tin foil, bake at 450 Fahrenheit for 45 minutes or until fork tender. Set aside to cool. Peel and set aside.
- Using a food processor or blender fitted with a steel blade, add garlic cloves and process until finely minced. Drop in beet and remaining ingredients and process until silky smooth.
- Garnish with toasted pine nuts, blood orange zest and freshly chopped parsley.
- Serve with sesame breadsticks, bruschette and assorted veggies of your choice
- Enjoy immediately with friends.