Ingredients

1 small or medium beet, peeled with top and bottom removed
1 can (400mL-540mL) chickpeas, drained and rinsed
1 large or 2 small cloves garlic
1/2 lemon, juiced (~2 tbsp)
2 tbsp tahini paste
3 tbsp olive oil (+ more for topping)
1 tsp salt
1 tsp cumin

Method

1. Preheat oven to 375°F.
2. Place beet into a parchment paper lined baking dish. Cook in the oven for 30-40 minutes, or until fork tender. Allow beet to cool to the touch before use.
3. Add all ingredients into a food processor. Blend until smooth or desired consistency – you may need to scrape down the sides once or twice so that everything gets incorporated.
4. Scoop into a serving dish or storage container. Top with a drizzle of olive oil and optional toppings. Refrigerate for up to one week if not eating immediately.

Notes:

1. I like to roast my beet for this recipe along with others that I will freeze or use for other recipes, so that I am not heating the oven up for one beet. You may also use a toaster oven so that you are not heating as large of a space for few beets. Additional roasted beets may also be cut up and used as toppings, or thinly sliced and cooked into chips at the same temperature for 15-20 minutes.
2. I particularly love this recipe with a mixture of sunflower and cilantro microgreens (which the lovely guys at Rebel Harvest gifted to me for this recipe!). The nuttiness of the sunflower microgreens play well with the earthiness of the beet and add a great texture, while the cilantro microgreens pair perfectly with the tahini and cumin, while balancing the other earthy/nutty flavours. I’m not a fan of cilantro, but the sprouts are delicious!
3. Enjoy this hummus as a dip, sandwich/wrap spread, smeared on toast, or topping a nourish bowl!