Ingredients

The following ingredients have 4 Servings
  • 1 can chickpeas (15 oz. can; drained and rinsed)
  • 1 small beet (roasted)
  • 3 cloves garlic (roasted, or 1 fresh clove)
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil (more for drizzling)
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon sea salt
  • cayenne pepper (to taste)
  • parsley (for garnish)

Instruction

  • Preheat you oven to 350°F. Wrap the small beet and garlic cloves in aluminum foil and drizzle with a little olive oil. Place on a baking sheet and roast for 1 hour. A knife should easily pierce the beet. Let beet and garlic cool before proceeding.
  • Place the chickpeas in a colander and rinse with cold water while vigorously rubbing the chickpeas to loosen their skins. Immerse colander into water and skim off the floating skins.
  • Place peeled chickpeas, cooled beet and roasted garlic in a food processor together with the remaining ingredients. Process until smooth.
  • Taste and add more salt, black or cayenne pepper (for a spicy touch) as needed.
  • Move hummus to a serving plate or bowl. Drizzle top with more olive oil and garnish with parsley.