Beet Chips with Cilantro Hummus is the perfect recipe to make for a fun get together. They compliment each other deliciously and is a great gluten free option.
Beet Chips and Cilantro Hummus Recipe
4 beets (I used 2 normal and 2 golden)
1 tablespoon olive oil
1/2 tablespoon salt
Preheat the oven to 400 degrees.
Peel the beets and then slice them thinly. I used a mandolin to get a very thin consistent slice. Mix with oil and salt. Lay the beets on a baking sheet making sure they do not overlap.
Cook the beets for 20 minutes on one side, and then flip and cook for another 15 minutes. They should look a little crisp but not burnt. Remove them from the oven and let them cool and harden for around 20 minutes.
1 can garbanzo beans
juice from 1 large lemon or 2 small lemons
1 heaping tablespoon tahini
1 1/2 tablespoons extra virgin olive oil
1/2 cup cilantro
salt to taste
Using a food processor, slowly meld the ingredients. Adding salt as it grinds. Make sure to stop the machine frequently to ensure that it does not become too smooth.