[Roasted Beetroot and Garlic Hummus]

Ingredients and Weight:

• 12 medium-sized beets (1.5 lbs)
• 3 large cloves of garlic (15g)
• 1 can (15 oz) of chickpeas, rinsed and drained
• 1/2 cup of tahini (125g)
• 1/4 cup of extra virgin olive oil (60g)
• 1/4 cup of lemon juice (60ml)
• 1 teaspoon of ground cumin (2g)
• 1/2 teaspoon of ground coriander (1g)
• 1/4 teaspoon of salt (2g)
• 1/4 teaspoon of black pepper (1g)

Preparation Time:

• 30 minutes

Cooking Time:

• 60 minutes

Difficulty Level:

• 2 out of 5

Preparation Method Steps:

1. Preheat oven to 400°F (200°C). Trim the tops and tails of the beets and scrub clean. Toss the beets in olive oil, salt, and pepper. Wrap them in aluminum foil and roast for 45-60 minutes, or until tender when pierced with a fork.
2. Let the beets cool slightly, then peel and cut them into chunks.
3. In a food processor, combine the roasted beets, garlic, chickpeas, tahini, olive oil, lemon juice, cumin, coriander, salt, and black pepper. Process until smooth and creamy, adding a little water if needed to achieve desired consistency.
4. Taste and adjust seasonings as needed. Transfer the hummus to a serving bowl and drizzle with additional olive oil if desired.

Nutritional Information:

• Calories: 240 per serving (1/8th of the recipe)
• Fat: 12g
• Carbohydrates: 30g
• Protein: 10g
• Fiber: 5g

Dish Characteristics:

• Vibrant and earthy color from the roasted beets
• Creamy and smooth texture
• Savory and slightly tangy flavor profile
• Healthy and nutritious

User Comments:

• "The roasted beets give this hummus a beautiful color and a sweet earthy flavor."
• "This hummus is so creamy and flavorful, it's the perfect appetizer or snack."
• "I love the combination of the beets and the garlic, it's a really unique and delicious recipe."
• "This hummus is a great way to get your daily dose of vegetables."
• "I'm not usually a big fan of hummus, but this one is amazing!"

Special Precautions and Tips:

• Be careful when roasting the beets as they can stain your hands and clothes.
• To make the hummus ahead of time, store it in an airtight container in the refrigerator for up to 3 days.
• If you don't have a food processor, you can use a blender or immersion blender to make the hummus.