We made some roasted garlic beet hummus and homemade sourdough crackers to brighten up the cheese board and add a little touch of love
Roasted Garlic Beet Hummus
- 1 head of garlic, roasted ahead with olive oil
- 1 can of chickpeas, drained
- 2 precooked red beets (cooked and peeled)
- 1 1/2 lemons, juiced + save some for on top
- 1/4 cup Olive oil + some for drizzle
- 2 T tahini
- 1/2 teaspoon salt + pepper to taste
- 1/2 teaspoon cumin
- Black or white sesame seeds for garnish
- 1 pinch of cayenne
- *optional 1/2 cup yogurt (preferably Greek)
Place cooked/roasted cooled and peeled beets into Vitamix or food processor. Squeeze in roasted garlic cloves; drizzle in any garlicky olive oil remaining on the aluminum foil. Add chickpeas, 1/4 cup olive oil, lemon juice, tahini, cumin, salt, pepper, and cayenne. Pulse until combined. Add yogurt; process until smooth.
Sourdough Discard Artisanal Crackers
- 200 g discarded sourdough starter (stirred down-cold, right out of the fridge or at room temperature)
- 28 g butter (melted)
- 1 g fine sea salt
- 2 teaspoons dried herbs (Herbs de Provence or Everything Bagel Seasoning—but don’t add salt if choose this one with salt in it already)
- 1 g flakey salt for sprinkling on top
- Preheat your oven to 325°F (162°C) and line a baking sheet with parchment paper. Melt the butter in a mixing bowl and let cool.
- Weigh the sourdough discard, dried herbs and salt into the bowl of melted butter and mix thoroughly until well combined.
- Use an off-set spatula to spread the mixture in a thin, even layer onto the parchment paper.
- Sprinkle the top with flakey salt
- Bake for 10 minutes. Remove from oven and score the crackers. Bake for an additional 20-40 minutes or until the crackers are golden brown. Check after 20 to make sure not to over-bake. Let cool completely before breaking into squares.
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