Beetroot Hummus

Ingredients

• 1.5 cups chickpea
• 1 large beets
• 0.25 cup tahini
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 clove garlic
• 1 teaspoon cumin
• 0.5 teaspoon sea salt
• 0.25 teaspoon black pepper
• 2 tablespoons water

Instructions

1. 1Preheat oven to 375°F (190°C). Wrap beetroot in aluminum foil and place on a baking sheet.
2. 2Roast beetroot in the preheated oven until easily pierced with a fork, about 45 minutes. Remove and let cool.
3. 3Once cooled, peel the beetroot and cut into chunks.
4. 4Rinse and drain chickpeas. For a smoother texture, peel the chickpeas by gently pinching them.
5. 5In a food processor, combine the roasted beet chunks, peeled chickpeas, tahini, extra virgin olive oil, lemon juice, minced garlic, ground cumin, sea salt, and black pepper.
6. 6Blend until smooth, scraping down the sides as needed. If the mixture is too thick, add water, one tablespoon at a time, to reach desired consistency.
7. 7Taste and adjust seasoning, adding more salt, lemon juice, or cumin as needed.
8. 8Transfer hummus to a serving bowl and create a swirl on top with a spoon.
9. 9Drizzle additional extra virgin olive oil over the top and garnish with a sprinkle of ground cumin.
10. 10Serve with a selection of fresh vegetables and whole grain pita for dipping.
11. 11Store any leftovers in an airtight container in the refrigerator for up to 5 days.