Vibrant dip blending sweet roasted beets with creamy tahini, fresh lemon, and garlic for a smooth, earthy Middle Eastern appetizer.
# Ingredient List:
→ Vegetables
01 - 1 medium beet (about 6.3 oz), trimmed and scrubbed
02 - 1 small garlic clove, peeled
→ Legumes
03 - 15 oz chickpeas (1 can), 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 extra for drizzling
07 - ½ teaspoon ground cumin
08 - ¼ teaspoon sea salt, or to taste
09 - 2–3 tablespoons cold water (as needed)
# Directions:
01 - Preheat the oven to 400°F. Wrap the beet tightly in foil and place on a baking sheet. Roast for 40–45 minutes until fork-tender. Let cool, then peel and roughly chop.
02 - Combine the roasted beet, chickpeas, garlic, tahini, lemon juice, olive oil, cumin, and salt in a food processor. Blend until completely smooth, stopping to scrape 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. Transfer to a serving bowl, drizzle with extra olive oil, and garnish with chopped parsley, sesame seeds, or a sprinkle of cumin.
