Beet Hummus With Finger Carrots & Jack O’ Cucs
Recipe developed in collaboration with @kayleshapenner
Ingredients
- 1 Beet
- 1 Can cooked chickpeas
- 1 Lemon
- 1 Red pepper
- Goat cheese
- Carrots
- Cucumbers
- 2 Garlic cloves
- 2 Tbsp. tahini
- Olive oil
- Salt and pepper
Instructions
Beet Hummus
- Preheat oven to 350 degrees F
- Cut the root and top off a beet
- Place on a sheet of tinfoil and drizzle with olive oil, salt, and pepper
- Roast for approximately 1 hour (until a fork inserted into the beet is easy pierced)
- Wait for beet to be cool enough to touch and peel
- Chop beet into chunks and add to a blender
- Rinse the can of chickpeas
- Add rinsed chickpeas to the blender
- Add juice of one lemon, tahini and olive oil
- Blend until consistency is smooth
- Season with salt and pepper to taste
Carrot Fingers & Jack O’ Cucs
- Peel carrots into the shape of a finger. Cut red pepper into “fingernail” shape. Spread goat cheese onto the tip of the “carrot finger”. Top with red pepper “fingernail”. Cut knuckle marks into carrots using a knife.
- Slice cucumber into slices and cut Jack O’ Lantern faces into the cucumber slices.
- Serve roasted beet hummus with Jack O’ Cucs and Carrot Fingers.
PREP TIME
10 minutes |
COOK TIME
1 hour |
SERVING SIZE: 4-6 |