This recipe was adapted for solar cooking from one found on the Minimalist Baker. It is truly a winning recipe, the whole thing was eaten so fast I wished I made a double batch! It's subtly delicious and the color will blow your mind.
1 small roasted beet
1 15 oz. can (1 3/4 cup) cooked chickpeas, mostly drained
juice of half a large lemon
1 tsp salt
2 large cloves garlic, minced
2 tbsp tahini
2 tbsp extra virgin olive oil
Scrub one or more beets under cold water. Place them in the Sport graniteware pot and cover. Place in the solar oven and cook until tender. This could take 2 or 3 hours. Remove from the oven and when the beet is cooled, peel.
Once your beet is cooled and peeled, quarter it and place it in your food processor. Blend until only small bits remain.
Add remaining ingredients except for olive oil and blend until smooth.
Drizzle in olive oil as the hummus is mixing.
Taste and adjust seasonings as needed, adding more salt, lemon juice or olive oil if needed. If it’s too thick, add a bit of water.
Will keep in the fridge for up to a week.
