Beet Hummus

Name: Beet Hummus
Total time: 1 h
Ingredients: 1 small beet; 2 cups cooked or canned chickpeas, drained but still moist, liquid reserved; 1/2 cup tahini, or more to taste (to make your own, see here); 1/4 cup olive oil, plus more for garnish; 2 cloves garlic, peeled, or to taste; Juice of 1 lemon, plus more as needed; Salt and pepper; 1 tablespoon ground cumin, or paprika, or to taste, plus more for garnish; Chopped fresh parsley for garnish

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Makes 4 to 6 servings 1x

Time 1 hour

Units Scale

Ingredients

1 small beet
2 cups cooked or canned chickpeas, drained but still moist, liquid reserved
1/2 cup tahini, or more to taste (to make your own, see here)
1/4 cup olive oil, plus more for garnish
2 cloves garlic, peeled, or to taste
Juice of 1 lemon, plus more as needed
Salt and pepper
1 tablespoon ground cumin, or paprika, or to taste, plus more for garnish
Chopped fresh parsley for garnish

Instructions

Wrap a small beet in foil and roast in a 400°F oven until very tender, 45 to 50 minutes. When cool enough to handle, rub the skin off with a paper towel. Cut into a couple of pieces.
Put the beet, chickpeas, tahini, oil, garlic, and lemon juice in a food processor, sprinkle with salt and pepper, and begin to process; add chickpea-cooking liquid or water as needed to allow the machine to produce a smooth purée.
Taste and adjust the seasoning, adding more salt, pepper, tahini, garlic, or lemon juice as desired. Serve, drizzled with oil and sprinkled with the cumin and some parsley.

– Recipe from How to Cook Everything Vegetarian: Completely Revised Tenth Anniversary Edition