Creamy Beet Hummus with Rosemary Potatoes by Tanerxaydin

Ingredients

• 2 medium (about 300g) beetroots, trimmed and scrubbed
• 1 (15 oz) can chickpeas, rinsed and drained
• 1/4 cup tahini
• 1/4 cup fresh lemon juice
• 2 cloves garlic, minced
• 2 tbsp extra virgin olive oil, plus more for drizzling
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper, plus more to taste
• 1.5 lbs (about 4-5 medium) potatoes (such as yukon gold or russet), scrubbed
• 2 tbsp fresh rosemary, chopped
• 1/2 cup sour cream (dairy-free option available)

Instructions

1. Preheat oven to 200°C (400°F). Wrap beetroots individually in foil and roast for 45-60 minutes, or until fork-tender. Alternatively, boil them until tender. Let cool slightly, then peel and chop coarsely.
2. While beets roast, cut potatoes into 1-inch cubes. In a large bowl, toss the potato cubes with 2 tbsp olive oil, chopped rosemary, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Spread potatoes in a single layer on a large baking sheet. Roast for 30-40 minutes, flipping halfway through, until golden brown and crispy.
4. Combine the chopped roasted beets, chickpeas, tahini, lemon juice, minced garlic, 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper in a food processor.
5. Process until smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning as desired.
6. To serve, spread the beet hummus onto a plate, top with crispy rosemary potatoes, and dollop with sour cream. Drizzle with extra olive oil if desired.