Roasted Red Beet Hummus

Season: All

Prep time: 15 minutes

Beet roasting time: 45 minutes

Makes 2 Cups

1 large red Beet (roasted)

15 oz can organic garbanzo beans

1/4 cup goat cheese ( optional )

1/3 cup tahini

1/4 cup fresh lemon juice

1 garlic clove, smashed

1 tsp kosher salt

1/2 tsp coriander seeds, toasted then ground

Garnish with Mint leaves,

Extra virgin Olive Oil

Poppy seeds

(You can switch out goat cheese for ricotta or yogurt.)

Beet Hummus

Preheat oven to 400°F. Wrap a whole beet in foil and roast for ~45 minutes, until tender. Let cool, peel, and slice. (Can be made a day ahead.)

In a food processor, pulse all remaining ingredients. Add sliced beet and process until smooth.

Spoon hummus into a shallow bowl. Create a small well in the center, drizzle with olive oil, sprinkle poppy seeds, and garnish with mint leaves.

Serve with cucumber sticks, seasonal veggies, crackers, or pita.

Grilled or Roasted Cauliflower ~Slice a large cauliflower into thick slabs. Brush with olive oil, season with salt, pepper, and a pinch of turmeric (or saffron water, see below).

Grill: Cook on a hot grill ~30 minutes, turning once, until tender. Oven: Roast at 450°F on a baking sheet for ~30 minutes, flipping halfway.

To use saffron: Steep a few threads in warm water to release color and flavor; drizzle over cauliflower before roasting.