Chili Roasted Beet Hummus
Chili Roasted Beet Hummus // via Nosh and Nourish
medium-sized beet (peeled)
Chickpeas (drained and rinsed AND peeled if you have time -- this makes it extra creamy!)
unsweetened Thai chili paste
Preheat oven to 425 degrees.
Slice beet off from the stem/leaves (discarding those or saving them for a salad like this one!) and then peel the beet.
Wrap the beet in aluminum foil, leaving the top open.
Add the 1/2 tbsp dollop of coconut oil to the top of the beet, then close up / wrap the aluminum foil to seal it in.
Bake for 45 minutes. Then, let cool either by sticking the cooked beet into the freezer for 5 - 6 minutes or the refrigerator for 30 minutes.
Once the beet is mostly cooled, cut it into a few smaller chunks.
Add all ingredients into your Blendtec (or a large food processor will work) and blend until smooth (approximately 2 minutes).
Serve with your favorite chopped up veggies and crackers!
Yields 8 Servings