Makes about 2 cups
What Do We Need?
1 large beetroot, washed and ends trimmed
1 garlic clove, peeled
1/2 cup cold water
3 tablespoons olive oil
1/3 cup tahini
2 tablespoons fresh lemon juice
1 cup cooked chickpeas (rinse if using canned)
How Do We Make It?
Preheat oven to 425 degrees. Place beets on a large piece of tin foil, wrapping the sides of the foil to cover the beets. Roast in the oven for about an hour, or until tender. Rub the beets with a paper towel to remove skin. Let cool completely and chop in smaller pieces.
Peel garlic. Add all ingredients, including the peeled and cooled beets, into a blender or food processor and season with salt to taste. Blend until a smooth hummus forms, adding more water if needed. Check seasoning.
Garnish with additional olive oil if desired and serve at room temperature.