Beet of My Heart Hummus
Makes about 1 cup
1 medium beet
2 tbs olive oil
4 tbs tahini
juice of 1 lemon
8 cloves garlic
1/2 tsp coriander
a few micro mint leaves for garnish, I like the little baby leaves at the tips of the stems, but any mint will do
Preheat your oven to 400 degrees. Scrub the beet till it’s totally clean of debris. (mine was pretty gnarly so I peeled it a little.) Put your beet on a piece of foil on a baking pan and douse it with olive oil, rubbing it all over. Wrap it up in a little foil pocket, this is a very messy recipe. Do not wear white at any point in making this recipe! Roast it for about 25 min, or until fork tender. Once cooled, cut it into quarters.
In a food processor, combine all the ingredients except the mint and puree until smooth. Serve sprinkled with mint.
I served my hummus with tortillas cut into little hearts. I sprayed them with some coconut oil and a dash of garlic salt. Roast them in the oven next to the beet for about 6 minutes, turning once. Once they were out and the beet was roasted, I rubbed the edges of the tortillas with a little beet juice.
Now go forth and take care of your heart, tomorrow is the big day!