Truffle roasted beet & rosemary hummus

So it’s been a while since I nurtured this blog, mostly b/c I started a new role at work that has kept me pretty busy, but alas this week I went to Liba Falafel, one of my favorite spots to grab lunch in downtown Oakland due to their inspired seasonal veggie topping bar, and I was particularly inspired by their bright beet hummus.  When I asked the owner for the recipe, she mentioned it was simply beets, tahini, olive oil, garlic and lemon juice.  Now I think garbanzo beans are a must for hummus so was surprised theirs didn’t have any, and decided to do a fancy twist on the beet hummus by roasting my Fully Belly farm beets (loving my CSA that delivers right next to my office in Oakland) in truffle oil, rosemary and sea salt and then following a classic hummus recipe of 1 can of organic garbanzo beans, tahini, olive and truffle oil, roasted garlic cloves, and sea salt.  The result is a vibrant, earthy hummus that I especially like with Trader Joe’s rosemary raisin crackers.
Ingredients:
1. 1 can garbanzo beans, preferably organic (I stock up on these at Costco)
2. 1 head of garlic (you will roast entire head but only use a couple cloves)
3. 2 small or 1 medium roasted beet
4. 2 tbsp truffle oil
5. 1 tbsp tahini
6. Rosemary sprigs
7. Sea salt
Directions:
1.Take an aluminum foil wrapper and place beets coated with truffle oil, rosemary sprigs and sea salt and wrap in foil. Roast at400 degrees for 45 min-1 hour or until easy to cut through.
2.Take a separate sheet of aluminum foil and take the head of garlic.  Slice off the top, coat with 1 tbsp olive oil and sea salt) and roast for same time as beets.
3.Once beets and garlic are roasted, use a food processor and put in the following: Entire can of drained garbanzo beans (don’t keep the liquid), 1 tbsp tahini, 2 tbsp of truffle oil (sub w/ olive oil if you don’t have), 2 cloves of the roasted garlic, sea salt to your preferred salt levels
4. Blend until smooth and creamy and you can leave in a few beet chunks if you like some texture. Garnish with some rosemary sprigs, walnut and an extra swirl of truffle oil and sea salt.