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Roasted Beet Hummus

Makes about 2 cups.
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Ingredients Method

Ingredients
  

  • 1 small beet
  • 1 can chickpeas drained and rinsed
  • 2 to 3 tablespoons tahini
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh lemon zest
  • 1 to 2 cloves garlic
  • 1½ teaspoons salt
  • ¼ teaspoon black pepper
  • 1 tablespoon cold water
  • ¼ cup olive oil
  • Garnish: olive oil black pepper

Method
 

  1. Preheat oven to 400°.
  2. Peel and cut beet into ½-inch cubes. Wrap in foil and bake until soft and easily pierced with a fork, about 40 minutes. Let cool completely.
  3. In the work bowl of a food processor, combine ¼ cup cubed beets, chickpeas, tahini, lemon juice, lemon zest, garlic, salt, pepper, and 1 tablespoon cold water. Process until mixture is smooth and creamy, 1 to 2 minutes. With food processor running, pour olive oil through chute in a slow, steady stream until combined. Serve immediately. Garnish with olive oil and pepper, if desired. Refrigerate in an airtight container for up to 3 days.