Ingredients

Scale

For roasting the beet:

1 beet (about 2 1/4 – 2/12 inches in diameter)
2 – 3 cloves garlic, peeled & chopped into chunks
A drizzle of olive oil

For the hummus:

1 3/4 cup cooked white beans or chickpeas (or 1 15-oz. can)
1 – 3 cloves fresh garlic
Juice of half a lemon
1 – 2 Tablespoons tahini
1 – 4 Tablespoons extra virgin olive oil
Cooking liquid from the beans as needed, to thin

Instructions

Preheat the oven (or toaster oven) to 400 F. Peel the beet and chop the red flesh into chunks. Set the beet chunks and garlic on a rimmed baking sheet and drizzle with 1/2 – 1 Tablespoon or so of extra virgin olive oil. Toss to coat, then sprinkle with salt and set in the oven to roast for about 40 minutes or until the beets are nice and tender when poked with a fork.
Put the roasted beets and garlic in a small food processor with the beans, fresh garlic cloves, lemon juice, 1 Tablespoon of tahini and 1 Tablespoon olive oil. Process until smooth, adding olive oil or bean cooking liquid to thin as needed. Taste and add more tahini or salt as desired. Serve with veggies, pita crisps, or use as a pretty spread on sandwiches or wraps. Enjoy!

Notes

For more robust lemon flavor, stir in the zest from the lemon.

RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2022, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.