Name: Beet Hummus
Prep time: 16 min
Cook time: 38 min
Total time: 55 min
Yield: 6 servings
Ingredients: 1 null beet ((~5 ounces or 140g) (Note 1)); 1 can chickpeas (drained and rinsed (Note 2)); 0.25 tsp baking soda; 0.33 cup tahini ((90g) good-quality tahini (Note 3)); 1 null lemon (zested and juiced (~ 3 tbsp juice) more as needed); 3 null garlic cloves (chopped); 0.25 tsp ground cumin; 0.25 tsp ground coriander; 1 tsp kosher salt (heaping); null null black pepper (Freshly cracked); 0.5 tbsp extra virgin olive oil ((optional, for richness)); null null extra virgin olive oil; 1 tbsp za’atar ((optional; store-bought or homemade, see Note 4)); null null flat parsley (Chopped); null null homemade toasted pita chips, warm pita or flatbread, crackers, or crudités ((see Note 5))

Instructions

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1

Preheat the oven to 425°F/218°C. Trim greens and most stalks from beet (1 small-medium). Wash and scrub the beet (1 small-medium).
2

Rub beet (1 small-medium) with a bit of [extra virgin olive oil]. Transfer to an ovenproof baking dish with water (0.5 cup), and cover tightly. Roast for 45 to 60 minutes, or until fork-tender. While still warm, peel skins off the beet (1 small-medium). Cut stems and roughly chop.
3

Add chickpeas (1 can) to a saucepan, cover with water, and add baking soda (0.25 tsp). Bring to a boil, then simmer for 20 minutes until chickpeas start falling apart.
4

Drain and rinse the cooked chickpeas (1 can), removing any loose skins. Transfer chickpeas (1 can) to a food processor or high-powered blender. Blend for 1 to 2 minutes until a smooth puree forms, scraping sides as you go.
5

Add the chopped beet (1 small-medium), tahini (0.33 cup), lemon zest (2 tsp), all of the [lemon juice], cloves (3 garlic), ground cumin (0.25 tsp), ground coriander (0.25 tsp), tsp kosher salt (1 heaping), and [freshly cracked black pepper] to taste. Add extra virgin olive oil (0.5 tbsp) for richness. Blend until smooth, scraping sides. To loosen, add ice water (1 tbsp) and blend again.
6

Taste for seasonings, adding more [kosher salt], [lemon zest], [lemon juice], [garlic cloves], or [ground cumin]/[ground coriander] as needed.
7

Transfer hummus to a large plate, make waves or a well. Drizzle with [extra virgin olive oil] and garnish with za’atar (1 tbsp) (if using), [chopped flat-leaf parsley], and a pinch of flaky salt.