1tablespoonextra virgin olive oilplus extra for drizzling when serving
1clovegarlic
1lemonjuiced
½ teaspoonground cuminoptional
¾teaspoonfine sea salt
8tablespoonscold waterstart with 4 tablespoons
Microgreens or parsleyfor garnish, optional
Sesame seedsfor garnish, optional
Instructions
Preheat oven to 350°F.
Prepare the beets for roasting by washing them; scrub the beets, and cut the stems; reserve for another use. Cover the beets tightly with aluminum foil. Depending on the size of the small beets, roast them for 40 to 60 minutes.
Remove from oven and let cool for 5-10 minutes. Once the beets are cooled, roughly chop them and reserve the beet juice to go in the hummus.
Put the roasted beets with beet juice, cooked chickpeas, tahini, olive oil, garlic, lemon, cumin if you are adding it, and sea salt in the food processor bowl. Blend until smooth for at least 3 to 5 minutes. During processing, add 4 tablespoons cold water. Stop the food processor and scrape the sides occasionally. Add another 2 to 4 tablespoons cold water if the hummus is too thick. The texture should be smooth and creamy.
Serve with an extra drizzle of olive oil on top. Garnish with microgreens, parsley, or sesame seeds if desired.
Notes
This hummus will keep for about 4 to 7 days in the fridge in a tightly sealed container.