1-2small beetstrimmed of stems, leaves, and long roots
15ouncescanned chickpeas or garbanzo beansrinsed, drained, skins removed, and liquid reserved
2clovesgarlic
3tablespoonstahini
2tablespoonslemon juice
½teaspooncumin
½teaspooncoarse kosher salt
2tablespoonsolive oil
Instructions
Preheat the oven to 400ºF.
Rinse the beets and wrap each one (if using more than one) tightly in aluminum foil. You may also want to place them on a baking sheet lined with foil to make dripping juices easy to clean up.
Bake the beets for 60 minutes or until tender when pierced with a fork. Allow them to cool enough to handle, then use your fingers to rub off and remove the skin.
Place the beets in the bowl of a food processor along with the chickpeas, garlic, tahini, lemon juice, cumin, and salt. Process until incorporated, scraping down the sides as needed.
With the motor running, stream the olive oil in through the top tube. If the hummus still seems too thick, add the reserved chickpea liquid 1 tablespoon at a time until the desired consistency is reached.
Video
Notes
Tips for customizing beet hummus
Add more or less garlic to taste
Leave out the beets for a plain hummus
Top with olive oil and za’atar, crushed red pepper flakes, roasted garlic, toasted pine nuts, or lemon zest