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 heaping tbsp. tahini
¼ cup extra virgin olive oil, plus a little extra for roasting the beets
½ tsp. cumin
½ tsp. salt
¼ tsp. ground black pepper
¼-½ cup water (optional)
Baking sheet OR casserole dish
Measuring cups and spoons
- Preheat the oven to 400ºF.
- 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.
Beets that have been stored for a longer time should be peeled, but fresh beets have thinner skin and can be roasted without peeling.