Ingredients:
1-2 small beets OR 1 large beet, peeled and chopped into 2-inch chunks
2 garlic cloves, peeled and minced
1 lemon, zested and juiced
1 (15 oz) can chickpeas, rinsed and drained (or 1 ¾ cup cooked chickpeas)
2 Tbsp tahini
¼ cup extra virgin olive oil, plus a little extra for roasting the beets
½ tsp ground cumin
½ tsp salt, more to taste
¼ tsp ground black pepper
¼ – ½ cup water (optional)
Equipment:
Peeler
Kitchen knife
Cutting board
Oven
Baking sheet OR casserole dish
Foil
Microplane
Food processor
Measuring cups and spoons
Directions:
- Gather all the ingredients and equipment while preheating the oven to 400º.
- Remove leaves from the beets and rinse them. Then peel and chop them into 2-inch chunks.
- Place the beets on a foil-lined baking sheet and drizzle with 1 tbsp. of oil. Wrap the foil over the beets, then roast in the oven for about 45 minutes to 1 hour, until tender and easily pierced by a fork.
- While the beets are roasting, peel and mince the garlic cloves.
- Use a microplane to zest the lemon. Then juice the lemon and set both the zest and juice aside for later.
- Remove the beets from the oven and allow to cool.
- Put the roasted beets into a food processor and blend for about one minute.
- Add in garlic, reserved lemon juice, zest, chickpeas, tahini, olive oil, cumin, salt and black pepper.
- Blend until smooth. Add water and blend more for a smoother texture.
Notes:
- Beets that have been stored for a longer time should be peeled, but fresh beets have thinner skin and can be roasted without peeling.
- Serve with Homemade Crackers or pita chips.