Roasted Beet Hummus Appetizer Platter!
A gorgeous bright pink hummus surrounded by veggies and rosemary parmesan naan
Servings 8 servings
Ingredients
Hummus:
- 1 small beet 2" in diameter if you can't find one that small use half of a bigger one)
- 1-2 cloves garlic peeled
- 1 can garbanzo beans 15 oz
- juice of half a lemon
- sea salt to taste
- ⅓ cup extra virgin olive oil give or take
Platter:
- assorted veggies of your choice I used carrots, radishes, peeled and sliced cucumbers and cherry tomatoes but broccoli, cauliflower and jicama work well too
Naan:
- store bought naan bread 4 usually come in a pack
- olive oil
- 2 cups freshly grated parmesan
- 2 Tablespoons freshly chopped rosemary
Instructions
- Preheat oven to 400 degrees and place oven rack in center position
- wash beet well, cut off ends, wrap in foil and place in the oven for about 40 minutes or until soft enough for a fork to easily pierce
- Remove beet and allow to cool
- place garlic in food processor and mince
- add garbanzo beans, beet, sea salt and lemon juice, process while slowly pouring in olive oil
- check consistency, if needed add a little more oil
- When consistency is to your liking, taste and see what you think. If needed add more salt
- Brush brrad with olive oil, sprinkle with cheese and rosemary, place in oven and cook until golden and cheese bubbles
- Place hummus in a bowl and surround with veggies and flatbread
- Enjoy!