1-2 small beets OR 1 large beet, leaves removed and roughly chopped
2 garlic cloves
1 15 oz. can chickpeas, rinsed and drained (or 1 3/4 cup cooked chickpeas)
2 heaping tbsp. tahini
1/4 cup extra virgin olive oil, plus a little extra for roasting the beets
1/2 tsp. cumin
Salt to taste
Black pepper to taste
Baking sheet OR casserole dish
- Preheat the oven to 400ºF.
- Remove leaves from beets and rinse them. If using 1 large beet, then roughly chop or quarter it.
- Place the beets on a baking sheet and drizzle the beets with a splash of oil, 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 in the oven, 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. When cool enough to handle, peel off the skin and chop into small chunks.
- Put the roasted beet into a food processor and blend for about one minute.
- Add in chickpeas, tahini, cumin, garlic, reserved lemon juice, and a few pinches of salt and freshly ground pepper to taste. Add lemon zest to taste.
- Blend until smooth and, with the blender running, drizzle in the olive oil. Blend until fully combined. If the hummus is too thick, add in a few teaspoons of water and blend.
This delicious hummus is great as a dip for veggies and pita chips or as a spread on sandwiches. It can be stored in the fridge for up to one week.