Ingredients
For the Roasted Beets
3 oz red beets, trimmed and peeled
¼ teaspoon extra virgin olive oil
pinch kosher salt
pinch black pepper
small sprig fresh thyme
For the Hummus
½ cup canned chickpeas, drained and rinsed
2 ½ tablespoons tahini
1 small clove garlic
3 ½ tablespoons lemon juice
¼ teaspoon kosher salt (to taste)
1 tablespoon extra virgin olive oil
water, as needed
Instructions
Roast the Beets
Preheat oven to 400°F.
Rinse the beets and pat dry. Toss with olive oil, salt, pepper, and thyme. Then wrap each beet individually in foil.
Roast for 45–55 minutes, or until fork tender.
Remove from oven, let cool to room temperature, then peel off skins. Quarter the beets for blending.
Make the Hummus
Drain and rinse the chickpeas. Add roasted beets, chickpeas, tahini, garlic, lemon juice, salt, and olive oil to a food processor.
Blend until smooth, scraping down the sides as needed. Add a little water, if needed, to reach your desired consistency. Taste and adjust seasoning.
Serve as a dip with crudités or pita, or spread onto toast, wraps, or grain bowls for a vibrant, nutrient-rich addition.
