Roasted Beet Hummus

SERVING SIZE: 1 TABLESPOON MAKES ABOUT 2½ CUPS

Roasted beet and garlic bring an unexpected va-va-voom to your ordinary hummus — velvety smooth, earthy and sweet. Not to mention that color — it’s a stunner. Serve with pita chips and crudites, or spread on a sandwich piled high with veggies.

10 ounces beets, about 1 large, washed and ends trimmed 1 head garlic, loose outer layers removed

One 15-ounce can chickpeas, drained and rinsed 2 tablespoons sliced almonds, plus more for garnishing

1⁄3 cup extra virgin olive oil, plus more for garnishing 2 tablespoons + 1½ teaspoons Canna Coconut Oil (see recipe, Page 27)

2½ teaspoons red wine vinegar, plus more as needed

1½ teaspoon kosher salt, plus more as needed

¼ teaspoon freshly ground black pepper, plus more as needed

Fresh mint for garnishing

Instructions:

Preheat the oven to 400 degrees. Wrap the beet in a piece of aluminum foil. Cut about ½ inch off the top of the garlic head so the cloves are exposed. Wrap the garlic in foil as well. Place the beet and garlic on a baking sheet and roast for about 30 minutes until the beet is tender enough to pierce easily with a paring knife and the garlic cloves feel soft when pressed. Let the beet cool until you can handle it. Rub the peel off the cooled beet under running water and cut it into small chunks. Measure out 1¼ cups and place it in a food processor (save the remaining beet for another use). Squeeze the roasted garlic cloves out of their skins and into the processor and add the chickpeas, almonds, olive oil, canna coconut oil, vinegar, salt, and pepper. Blend for 1 to 2 minutes until smooth and well combined, stopping to scrape down the sides a few times. Taste and season as needed with additional salt, pepper and vinegar.

Transfer the hummus to a serving bowl. Top with a shower of fresh mint, a sprinkling of sliced almonds and a healthy lashing of good olive oil. The hummus can be made ahead and refrigerated in an airtight container for up to three days. Stir well before using.

Recipe Canna Coconut Oil, see Page 27

Paul Kuroda / Special to The Chronicle