Sweet roasted beets blended with tahini, garlic, and lemon for a vibrant, creamy dip.
# What You'll Need:
→ Vegetables
01 - 1 medium beet (about 6.3 ounces), trimmed and scrubbed
02 - 1 small garlic clove, peeled
→ Legumes
03 - 1 can (14 ounces) chickpeas, drained and rinsed
→ Tahini & Flavorings
04 - 3 tablespoons tahini
05 - 2 tablespoons fresh lemon juice
06 - 2 tablespoons extra-virgin olive oil, plus more for drizzling
07 - ½ teaspoon ground cumin
08 - ¼ teaspoon sea salt, or to taste
09 - 2 to 3 tablespoons cold water
# Steps:
01 - Preheat oven to 400°F. Wrap the beet in foil and roast on a baking sheet for 40 to 45 minutes until fork-tender. Allow to cool completely, then peel and roughly chop.
02 - In a food processor, combine the roasted beet, chickpeas, garlic, tahini, lemon juice, olive oil, cumin, and salt. Blend until smooth, scraping down the sides as needed.
03 - With the motor running, add cold water 1 tablespoon at a time until the hummus reaches your desired creamy consistency.
04 - Taste and adjust seasoning with additional salt or lemon juice if desired.
05 - Transfer to a serving bowl. Drizzle with extra olive oil and garnish with chopped parsley, sesame seeds, or a sprinkle of cumin if desired.
