Why roasted? Roasted beets produce a richer, earthier, sweeter flavor and a creamier hummus than boiled beets.

Ingredients

·       1 medium beet (about 8 oz), roasted

·       1 (15-ounce) can chickpeas, drained and rinsed

·       1/4 cup tahini

·       2 tbsp fresh lemon juice

·       1  large garlic clove

·       2 tbsp extra-virgin olive oil

·       1/2 tsp ground cumin

·       3/4 tsp kosher salt

·       2–4 tbsp ice water

·       Optional: pinch smoked paprika or cayenne

Roast the Beet

1.     Heat oven to 400°F (205°C).

2.     Wrap beet in foil with a drizzle of olive oil.

3.     Roast 50–70 minutes until tender.

4.     Cool, peel, and chop.

Make the Hummus

5.     Blend tahini and lemon juice until creamy.

6.     Add garlic, olive oil, cumin, and salt; blend.

7.     Add chickpeas and roasted beet.

8.     Blend while adding ice water until silky smooth.

9.     Taste and adjust salt and lemon. Chill 1 hour before serving.

Tips

·       Use ice water for a lighter texture.

·       Serve with olive oil, parsley, toasted sesame seeds, or pistachios.

·       Great with pita, carrots, cucumbers, radishes, or sandwiches.