A vibrant dip blending roasted beets with tahini, lemon, and garlic—perfect for spreading or dipping.
# Ingredient List:
→ Vegetables
01 - 1 medium beet (about 6.5 oz), trimmed and scrubbed
02 - 1 small garlic clove, peeled
→ Legumes
03 - 15 oz can chickpeas, drained and rinsed
→ Tahini & Flavorings
04 - 3 tbsp tahini
05 - 2 tbsp fresh lemon juice (about 1 lemon)
06 - 2 tbsp extra-virgin olive oil, plus more for drizzling
07 - ½ tsp ground cumin
08 - ¼ tsp sea salt, or to taste
09 - 2–3 tbsp cold water (as needed)
# How to Make:
01 - Preheat the oven to 400°F. Wrap the beet in foil and roast on a baking sheet for 40–45 minutes, or until fork-tender. Allow to cool, 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 (optional).
