A vibrant, earthy dip blending sweet roasted beets with creamy tahini, lemon, and garlic—perfect for dipping or spreading.
# 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 and Flavorings
04 - 3 tablespoons tahini
05 - 2 tablespoons fresh lemon juice, about 1 lemon
06 - 2 tablespoons extra-virgin olive oil, plus more for drizzling
07 - 1/2 teaspoon ground cumin
08 - 1/4 teaspoon sea salt, or to taste
09 - 2 to 3 tablespoons cold water, as needed
# How To Make It:
01 - Preheat oven to 400°F. Wrap the beet in foil and roast on a baking sheet for 40 to 45 minutes, or until tender when pierced with a fork. Allow to cool completely, then peel and roughly chop into chunks.
02 - Add the roasted beet, chickpeas, garlic clove, tahini, lemon juice, olive oil, cumin, and sea salt to a food processor. Blend until completely smooth, pausing to scrape down the sides of the bowl as necessary.
03 - With the food processor running, add cold water 1 tablespoon at a time until the hummus reaches your desired creamy consistency.
04 - Taste the hummus and adjust seasoning with additional salt or fresh lemon juice as desired.
05 - Transfer the hummus to a serving bowl. Drizzle with extra virgin olive oil and garnish with chopped fresh parsley, sesame seeds, or a sprinkle of cumin if desired.
