Beet Hummus with Pesto

Ingredients

For Hummus:
1 Large or 2 Medium Beets
2 Tbsp SOOC Varietal Extra Virgin Olive Oil
15.5 oz can Chickpeas, rinsed
3 Tbsp Tahini
3 cloves Garlic
¼ cup Basil
1 Lemon, juiced
½ tsp SOOC Garlic Medley Sea Salt
¼ tsp Black Pepper
6 Tbsp SOOC Meyer Lemon Olive Oil
2 Tbsp Water
For Pesto:
3-4 cups Beet Greens, stemmed and chopped
¼ cup Walnuts, chopped
½ cup Parmesan Cheese, grated
2 cloves Garlic
1 Lemon, juiced
½ tsp SOOC Garlic Medley Sea Salt
½ cup SOOC Portuguese Cobrançosa Extra Virgin Olive Oil

Directions

For the Hummus:

Preheat the oven to 400℉. Place each beet on its own sheet of aluminum foil, coating with the Portuguese Cobrançosa Olive Oil. Fold beets up in the foil, place on a baking sheet, and bake for 45-60 minutes. Until the beets are easily pierced with a fork. Remove from the oven and let cool.

Once the beets are cool, now it’s time to peel them. Take a fresh sheet of aluminum foil and crush up into a loose ball. Rub the outside of the beet with the foil, this will easily peel off the tough skin. Rinse beet under water before cutting into cubes.

In a food processor, combine the sliced beets, chickpeas, tahini, garlic, basil, lemon juice, Garlic Medley Sea Salt, and black pepper. Slowly pour in the Meyer Lemon Olive Oil while pulsing. Add the water 1 tablespoon at a time until smooth. Add more water if needed.

Pour into a serving dish.

For the Pesto:

In a food processor, combine the beet greens, walnuts, parmesan, garlic, lemon juice, and Garlic Medley Sea Salt. Slowly pour in the Portuguese Cobrançosa Olive Oil as you pulse until smooth.

Spoon the pesto over top of the hummus. Save the rest for another dish, or freeze! Serve with pita chips and your favorite veggies!