Ingredients
Units
Scale
- 1 medium beet, roasted
- 1 large clove garlic, roasted (or raw if you prefer)
- 1 15–ounce can chickpeas (aka garbanzo beans), drained and rinsed
- 1 tablespoon fresh lemon juice (about 1/2 a lemon, juiced)
- 1/4 cup tahini paste
- 1/3 cup extra virgin olive, more or less to achieve your desired texture, plus more to drizzle
- 2 tablespoons filtered water (or less depending on texture, see recipe notes)
- 1/2 teaspoon fine sea salt (I use Real Salt)
- Optional garnish ideas:
- 1 tablespoon hemp hearts (aka hemp seeds), pictured here
- 2 tablespoons crushed pistachios
- about 1 tablespoon micro greens such as micro basil
Instructions
- Preheat the oven to 400ºF. Scrub the beet(s) gently with a veggie brush to remove dirt or debris. Remove stems and dry the beat. Wrap the beet and garlic clove in its skin in the same tinfoil.
- Roast the beet at 400ºF for 35-45 minutes (until you can pierce it with a fork). Remove from the oven and let cool 30 minutes or until cool enough to touch. Remove beet skins with your fingers under running water to prevent dying your fingers pink. Chop the beet into 1-inch cubes to help the food processor blend. Remove the garlic clove from its skin by simply pressing it out of the skin whole.
- Combine the chopped roasted beet(s) and garlic with the rest of the ingredients except the extra virgin olive oil in a food processor. Process 30-60 seconds until well combined. Scrape down the edges. Turn the food processor on and drizzle in 1/4 cup of olive oil and process until smooth. Add more or less olive oil to your liking. Optional, add 1 tablespoon of filtered water for a thinner hummus.
- Before serving, drizzle the top with extra virgin olive oil. Garnish with pistachios, hemp seeds, or basil.
- Store in the refrigerator until 20 minutes before serving. Will keep in the refrigerator up to 3 days.
Notes
– You can roast the beet and garlic up to 24 hours ahead of time to make this recipe even easier to prepare. Store the roasted beet and garlic in the refrigerator in an airtight container until you use them, if making ahead of time.
– Serving suggestions: carrots, cucumbers, celery, jicama, tortilla chips and/or warm pita. Or, use it as a spread on a sandwich or wrap.
