Yield: 2 cups
Ingredients
1 each red beet, medium size
1 Tbsp grapeseed oil
3 cloves garlic, peeled
1 - 15.5 oz. can chickpeas
1 Tbsp tahini
1 each lemon, juiced
1 1/2 tsp sea salt
1/4 tsp black pepper, ground
1/4 tsp caraway seeds, ground
1/4 tsp cumin, ground
1/4 tsp coriander, ground
1/2 cup extra-virgin olive oil
2 Tbsp water
Garnish:
1 tsp sesame seeds
1 Tbsp hemp seeds
1 Tbsp pumpkin seeds, shelled
6 sprigs dill, chopped
Instructions
For the beets
Pre-heat oven to 400 degrees.
Drizzle beet with grapeseed oil, wrap it in foil and roast in oven for 1 1/2 hours until tender.
Unwrap beet and let cool.
Peel and and discard the skin. Cut into a large dice.
For the hummus
Chop the garlic in a food processor.
Add the diced beet, chickpeas, tahini, lemon juice, salt, pepper and spices. Puree until smooth, scraping down sides as needed.
While the food processor is running slowly drizzle in the EVOO followed by 2 Tablespoons of water. Let machine run as long as it needs to in order to create a smooth puree.
Adjust seasonings as necessary.
Place hummus in a medium bowl and top with garnishes and a drizzle of EVOO.