Chipotle Beet Hummus
Even beet haters will like the flavor of this bright red dip. The smoky spice of chipotle really gives it a kick!
- 2 1/2 pounds beets 2 large
- 2 cloves garlic chopped
- 1/4 cup fresh lemon juice
- 2 small chipotle chiles in adobo
- 1/2 cup tahini
- 1 teaspoon salt
- extra virgin olive oil
Preheat the oven to 400 F. Peel the beets, quarter, and place in a loaf pan, drizzle with olive oil.. Cover with foil and roast for about an hour, until the beets are tender when pierced with a paring knife. Let cool.
In a serious blender, place the chopped garlic, beets, lemon juice, chipotle, tahini and salt. Use the tamper to blend the ingredients until very smooth.
Scrape into a serving bowl and drizzle with olive oil.