Roasted Beet Hummus (VIDEO)

Directions

1. 1
   Preheat the oven to 425 degrees F. Wrap the beets and garlic cloves (if using) in a piece of tin foil.
2. 2
   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.
3. 3
   Remove the skins of the garlic cloves.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.
4. 4
   Add 1/3 cup water and puree until smooth.
5. 5
   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).
6. 6
   Sprinkle with toasted seeds and dill.
7. 7
   Drizzle with olive oil. The hummus will keep for 1 week, covered in the fridge.!Beet Green Pesto
8. 8
   Combine all the ingredients in a bowl and stir to combine. Taste and adjust salt + pepper to your liking.