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Beet, Mint, & Ricotta Hummus
"He is not here; he has risen! Remember how he told you, while he was still with you in Galilee: 'The Son of Man must be delivered over to the hands of sinners, be crucified and on the third day be raised again.'"’ ” Luke 24: 6-7
INGREDIENTS
1 garlic clove, grated
1 6-ounce beet (about the size of an adult fist), scrubbed 1 15 1/2-ounce can chickpeas, rinsed and drained
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1 teaspoon kosher salt, or more to taste
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1/4 teaspoon fresh ground pepper
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1/3 cup tahini, well-mixed
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1/4 teaspoon ground coriander
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1/4 cup fresh lemon juice
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Mint leaves, poppy seeds, and olive oil, for garnish
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1/4 cup ricotta cheese
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DIRECTIONS
Heat oven to 425 F.
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2. Wrap beet tightly in foil. On a foil-lined baking sheet, roast wrapped beet until fork tender, about 60–70 minutes. 3. While beet is roasting, blend chickpeas, tahini, lemon juice, ricotta, garlic, salt, pepper, and coriander until smooth. 4. Once beet is cool enough to handle, use a paper towel to remove beet skin. Trim root end and cut into small pieces. Add to blender or food processor, and blend until entire mixture is smooth. Add additional salt if desired. 5. Transfer to a shallow bowl, top with garnishes, and serve.
Inspired by Bon Appétit magazine
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