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