Ingredients:

  • 2 medium beets (about 250g / 9oz total), scrubbed and trimmed
  • 1 tablespoon olive oil (15 ml)
  • Pinch of sea salt and freshly ground black pepper
  • 1 (15-ounce / 425g) can chickpeas, drained and rinsed
  • 1/4 cup tahini (60 ml)
  • 2 tablespoons lemon juice, freshly squeezed (30 ml)
  • 1-2 cloves garlic, minced
  • 2 tablespoons olive oil (30 ml)
  • 2-3 tablespoons water (30-45 ml) (adjust to desired consistency)
  • 1/2 teaspoon ground cumin (2.5 ml)
  • 1/4 teaspoon sea salt (1.25 ml) (or to taste)
  • Pinch of cayenne pepper (optional)
  • Olive oil drizzle (for garnish)
  • Chopped fresh parsley or cilantro (for garnish)
  • Toasted sesame seeds (for garnish)

Instructions:

  1. Preheat oven to 200°C (400°F). Toss beets with olive oil, salt, and pepper. Wrap individually in foil or roast on a baking sheet lined with parchment paper. Roast until tender when pierced with a fork (about 45 minutes, depending on size).
  2. Let beets cool slightly. When cool enough to handle, peel the skins (they should slip off easily; use gloves if desired to avoid staining). Roughly chop the beets.
  3. In a food processor, combine the roasted beets, chickpeas, tahini, lemon juice, garlic, olive oil, cumin, salt, and cayenne pepper (if using).
  4. Process until very smooth, scraping down the sides of the bowl as needed. Add water, 1 tablespoon at a time, until the desired consistency is reached.
  5. Taste and adjust seasoning as needed, adding more salt, lemon juice, or cumin to taste.
  6. Transfer the hummus to a serving bowl. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
  7. Before serving, drizzle with olive oil, sprinkle with chopped parsley or cilantro and sesame seeds (if desired). Serve with pita bread, veggies, or crackers.