roasted beet humus

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Step 1

Preheat the oven to 200 degrees C

Step 2

Drizzle the beet with olive oil and then wrap the beet and garlic together in foil.

Step 3

Place on the baking sheet and roast 45 to 60 minutes, or until the beet is fork-tender.

Step 4

When cool enough to handle, peel the beet skins under running water using your hands.

Step 5

Boil the chickpeas in water for 5 min, drain and let cool down for a few minutes, reserve some for the garnishing.

Step 6

Chop the beet and place it in a blender with the roasted garlic and remaining ingredients except the olive oil and water

Step 7

Add progressively the water and olive oil and blend together until getting the desired texture

Step 8

combine the diced tomato, reserved chickpeas, dill, red onion, salt and pepper

Step 9

lay it on the top of the humus

Step 10

spread the pitta around the bowl.