Common misconceptions about vegans range from us being sickly B12-deprived waifs, to being huge fans of hummus. Truth be told, hummus is a last resort at social functions for us (and we take B12 supplements, like all modern humans should). So why am I posting a hummus recipe? Because the ubiquity of the dish requires a bit of elevation, and how often do you see fuchia food?
1 medium onion, chopped
2-3 medium to large beets, ~2 C. peeled and sliced
2 T. olive oil
Pinch of salt and pepper each
1 can chickpeas or 1 ½ C. cooked chickpeas
Juice of 1 lemon, ~3 T.
3-4 T. tahini
Prep time: ~1hr
Yield: ~2 C. hummus
-Preheat oven to 375.
-Peel and chop onion and beets, then toss with olive oil and salt and pepper.
-Place on a lipped pan or sheet and bake for ~30min or until onions have begun caramelizing and beets are softened and beginning to brown.Remove from oven.
-Place chickpeas, lemon juice, 3 T. tahini, onions and beets in a food processor and combine. Add water (preferably the aquafaba from the chickpea can if you have it) as needed and taste. Add tahini, salt and pepper to taste.
-Scoop out of food processor and chill until cool and serve.