The dense nutrition of beets, now as a silky smooth hummus.
- 1 medium beet top and bottom trimmed
- ¼ cup tahini
- 2 tablespoons lemon juice
- 2 cloves garlic
- 1 15 ounce can chickpeas rinsed and drained
- ¼ cup olive oil
- 1 tablespoon water or as needed
Get a pot of lightly salted water to a low boil. Add the beet to the pot and cook until it becomes tender, about 20 minutes. Take the beet out and let it cool. If you're in a hurry, place it in a bowl of cold water. Peel the beet and cut it into small pieces, then transfer to the bowl of a food processor.
Add the tahini to the beet pieces in the processor bowl and blend that stuff until it's smooth. Add the lemon juice, garlic, and a small amount of the chickpeas, then pulse until combined. Keep adding the chickpeas in small amounts, blending after each addition. Slowly stream in the olive oil while the processor is running to get hummus that's smooth, but still thick and spreadable. If it's too thick, add a little extra water.