Roasted Beetroot And Garlic Hummus - cooking recipe

Ingredients

2 large beets
1 head garlic, halved crosswise
1 tablespoon extra-virgin olive oil
1 pinch salt and ground black pepper to taste
1 (15 ounce) can chickpeas, drained and rinsed
1/4 cup extra-virgin olive oil
1 1/2 lemons, juiced
2 tablespoons tahini
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1/4 cup plain Greek yogurt (optional)

Preparation

Preheat oven to 375 degrees F (190 degrees C).
Poke beets all over with a fork; transfer to a microwave-safe bowl. Cover bowl with plastic wrap, leaving some room for air to escape. Cook beets in the microwave for 4 minutes. Wrap each beet with aluminum foil and place on a baking sheet.
Season garlic halves with 1 tablespoon olive oil, salt, and pepper. Wrap each half with aluminum foil and place on the baking sheet.
Bake in the preheated oven until beets are tender when pierced with a fork, about 35 minutes.
Cool beets until running water for 1 minute. Peel off skins and transfer to a food processor.
Squeeze garlic cloves into the food processor. Drizzle in any olive oil remaining on the aluminum foil. Add chickpeas, 1/4 cup olive oil, lemon juice, tahini, cumin, salt, pepper, and cayenne. Pulse until combined. Add Greek yogurt; process until smooth.