Roasted Beet Hummus

Ingredients

• 1 medium beet
• 1 can chickpeas (drained and rinsed)
• 1/4 cup tahini
• 2 tbsp olive oil (plus more for serving)
• 2 tbsp fresh lemon juice
• 2 small garlic cloves
• 1/2 tsp kosher salt
• 1/4 tsp fresh cracked black pepper
• 1/4 tsp cumin (optional)
• 2-4 tbsp cold water (as needed)
• Fresh beet greens, slivered almonds, or extra olive oil (for garnish, optional)

Instructions

1. 1

   Preheat oven to 400°F.Trim the beet, scrub it clean, and wrap it in foil. Place it on a baking sheet and roast for 45–60 minutes, or until tender when pierced with a fork.Let the beet cool slightly, then rub off the skin with a paper towel. Cut into chunks.

2. 2

   Add roasted beet, chickpeas, tahini, olive oil, lemon juice, garlic, salt, pepper, and cumin if using to a food processor.Blend until smooth, stopping to scrape down the sides as needed.

3. 3

   Add cold water, 1 tablespoon at a time, until the hummus reaches your desired consistency.For extra-smooth hummus, blend for 2–3 minutes.

4. 4

   Taste and add more lemon juice, salt, garlic, or olive oil as needed.

5. 5

   Spoon hummus into a bowl. Drizzle with olive oil and garnish with beet greens, almonds, or extra chickpeas if desired.Serve with fresh vegetables, pita, crackers, or spread onto sandwiches and wraps.