There are so many great health benefits to eating beets! They are high in natural sugar, so everything in moderation, right? When I make this hummus, I buy an extra bunch of beets, roast them all together and then I have some leftover for my salads during the week. This recipe is easy and good, no need to ever buy hummus again! I found it on The Year in food blog, and it turns out that, Kimberley is the author of a great book I recently acquired - Vibrant Food. Check it out!

Smoky Beetroot Hummus
Serves 4 to 6

3 small beets, about 1/2 pound
1 (15 ounce) can chickpeas, rinsed and drained
Juice of 1 lemon
2 tablespoon tahini
2 cloves garlic, pressed or minced
1/2 – 1 teaspoon sea salt
1/2 teaspoon smoked paprika
1/4 teaspoon chile flakes

1/4 cup shelled pistachios, coarsely chopped
2 tablespoons chopped dill
French Feta, for serving
Crackers, for serving

Preheat oven to 400 degrees.

Rinse the beets. Pierce them a few times with a fork, place in a small, greased baking dish, and cover with aluminum foil.

Roast until tender, about 45 to 60 minutes. Set aside to cool.

While the beets roast, add the chickpeas, lemon juice, tahini, pressed garlic, sea salt, paprika and chile flakes to the bowl of a food processor. Don’t combine yet. Set aside.

When the beets are cool enough to handle, peel them. Dice the beets and add to the food processor.

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. (I didn’t.)

Serve in a wide, shallow bowl, garnished with the pistachios and dill.