Prep Time: 10 minutes | Cook Time: 90 minutes
- 2 medium beets
- 1 can chickpeas, rinsed and drained
- 2 Tbsp Tahini
- 3 garlic cloves
- 1 Tbsp lemon juice
- 1/2 tsp salt
- 1/2 tsp cumin
Preheat your oven to 400ºF. Wrap each beet in aluminum foil and roast until tender, about 1 1/2 hours. Remove the beets from the oven and let cool. Unwrap and peel off the skin. Chop into chunks. It doesn't have to be precise since you will be blending them.
In a food processor add the beets, chickpeas and garlic and blend until smooth, about 1 minute. Add in the tahini, lemon juice, salt, cumin and about 2-3 teaspoons of water to blend. Blend until creamy and smooth, adding more water if needed. Serve.
You an buy pre-roasted beets if you want to make this hummus faster.
Serve with carrot sticks or pita chips.