1 can chickpeas
2 medium beets
2 cloves garlic
¼ cup olive oil
3 Tbsp fresh lemon juice
⅛ cup tahini
¼ cup water
½ tsp ground cumin (optional)
fresh parsley to top (optional)
Preheat oven to 375ºF.
While the oven is heating, wash all the dirt off the beets, then wrap each beet in tin foil. Place them in a pan and roast them for 30 to 40 minutes until they become soft.
Remove the beets from the oven, open up the foil, and allow them to cool until they are cool enough to touch.
While the beets are cooling off, place the garlic, tahini, and lemon juice into a food processor or blender.
Process the garlic, tahini and lemon juice until it turns into a paste.
Once the beets have cooled off, use a knife or paper towel to remove the skin and roughly chop them.
Add the chopped beets and the chickpeas to the food processor with the tahini mixture.
Process the beets & chickpeas until they become crumbly.
Scrape down the sides of the bowl of the food processor, place the top on and process once more while pouring in a ¼ cup of olive oil through the feed tube.
Adjust the consistency of the hummus by adding 1 Tbsp of water at a time, until it is a creamy texture. You may not need to use the entire ¼ cup.
Recipe and image adapted from: https://simpleandsavory.com/roasted-beet-hummus/