You can never go wrong with classic hummus, but for a little extra zing, this beet version hits the spot - plus, the color is a total show-stopper.
- 1 1/2 cup cooked chickpeas (from 1/2 cup dried)
- 1 medium beet
- 1/4 cup tahini
- Juice from 1 lemon
- 2 tablespoons olive oil
- 1 garlic clove - grated
- 1/2 tsp salt
- 1/4 cup water
Preheat oven to 400 degrees. Wash the beet and remove any leaves or stems. Then wrap the beet in foil, place on a baking sheet, and roast for ~45 min until fork-tender.
When cool enough to handle, remove the skin from the beet and chop into pieces. Add beet to a food processor along with the other ingredients. Blend until smooth. Add more lemon, salt, and / or tahini as you see fit.
This hummus pairs really well with avocado or eat straight up with some veggies or crackers for dipping. Store in an airtight container in the fridge for up to 5 days.