Ingredients

• For the Hummus
• 3 whole medium beets
• 1 15oz can chickpeas, rinsed and drained
• 1 each lemon, juiced
• 2 Tablespoons tahini
• 2 cloves garlic, minced
• 2 teaspoon cumin, ground
• 1 teaspoon coriander, ground
• 2 teaspoon fresh ginger, minced or grated or 1 tsp dry
• 1/2 teaspoon smoked paprika
• 2 tablespoons olive oil
• For the Garnish
• 1/4 teaspoon chili flakes
• 1/4 cup pistachios, shelled and coarsely chopped
• 4 ounces Feta cheese, (crumbled) sheep or goat preferable
• 2 Tablespoons Fresh dill, chopped
• 1 bag pita bread, cut in 1/8 s

Cooking Instructions

1. Preheat oven to 400°F
2. Rinse the beets. Pierce them a few times with a fork, place in a small, greased baking dish, and cover with aluminum foil.
3. Roast until tender, about 45 to 60 minutes. Set aside to cool.
4. While the beets roast, add the ingredients for the hummus, from the chickpeas to the paprika into the bowl of a food processor. Don’t blend yet. Set aside.
5. When the beets are cool enough to handle, peel them. Dice the beets and add to the food processor.
6. Puree until a smooth (or chunky, if you prefer) puree forms. You may need to add a tablespoon or two of olive oil to thin.
7. Serve in a wide, shallow bowl, with ingredients for the garnish.