Vibrant dip combining roasted beets, creamy tahini, chickpeas, and aromatic spices for a colorful Middle Eastern appetizer.
# Components:
→ Vegetables
01 - 1 medium beet (approximately 6.3 ounces), trimmed and scrubbed
02 - 1 small garlic clove, peeled
→ Legumes
03 - 1 can (14 ounces) chickpeas, drained and rinsed
→ Tahini & Flavorings
04 - 3 tablespoons tahini
05 - 2 tablespoons fresh lemon juice (approximately 1 lemon)
06 - 2 tablespoons extra-virgin olive oil, plus additional for drizzling
07 - 1/2 teaspoon ground cumin
08 - 1/4 teaspoon sea salt, or to taste
09 - 2 to 3 tablespoons cold water, as needed for consistency
# Directions:
01 - Preheat oven to 400°F. Wrap beet in foil and roast on a baking sheet for 40 to 45 minutes until fork-tender. Cool completely, then peel and roughly chop.
02 - Add roasted beet, chickpeas, garlic, tahini, lemon juice, olive oil, cumin, and salt to food processor. Blend until smooth, scraping down bowl sides as needed.
03 - With motor running, add cold water 1 tablespoon at a time until hummus reaches desired creamy texture.
04 - Evaluate flavor profile and adjust seasoning with additional salt or lemon juice as needed.
05 - Transfer to serving bowl. Drizzle with extra olive oil and garnish with chopped parsley, sesame seeds, or cumin if desired.
