# What You Need:
→ Vegetables
01 - 1 medium beet (about 6.5 oz), trimmed and scrubbed
02 - 1 small garlic clove, peeled
→ Legumes
03 - 15 oz chickpeas (1 can), drained and rinsed
→ Tahini & Flavorings
04 - 3 tablespoons tahini
05 - 2 tablespoons fresh lemon juice (about 1 lemon)
06 - 2 tablespoons extra-virgin olive oil, plus extra for drizzling
07 - ½ teaspoon ground cumin
08 - ¼ teaspoon sea salt, or to taste
09 - 2-3 tablespoons cold water (as needed)
# Steps:
01 - Preheat oven to 400°F. Wrap beet in foil and place on baking sheet. Roast 40-45 minutes until fork-tender. Cool, peel, and roughly chop.
02 - Combine roasted beet, chickpeas, garlic, tahini, lemon juice, olive oil, cumin, and salt in food processor. Blend until smooth, scraping sides as needed.
03 - With motor running, add cold water 1 tablespoon at a time until hummus reaches desired creamy texture.
04 - Taste and adjust with additional salt or lemon juice if desired.
05 - Transfer to serving bowl. Drizzle with olive oil and garnish with chopped parsley, sesame seeds, or cumin if desired.
