Easy Beet Hummus with Pomegranate
Preheat oven to 400 degrees F. Place beets on a sheet of aluminum foil; wrap beets tightly in foil. Bake in preheated oven until a knife inserts easily into center, 1 hour and 15 minutes to 1 hour and 30 minutes. Remove from oven, and unwrap; cool 15 minutes. Rub beets with a kitchen towel to remove skins; chop beets.Advertisement
Place chopped beets, oil, chickpeas, tahini, lemon juice, cumin, salt, coriander and cayenne in a food processor. Process until smooth, about 2 minutes, stopping to scrape down sides as needed. Transfer to a serving bowl; top with pomegranate arils and pistachios (if desired).