Rosy Beet Hummus


Beet hummus is irresistibly beautiful and delicious and goes together in a snap. You can roast the beets a day ahead of time and put this together in under 10 minutes. We love it as a dip or smeared on sandwiches and toast. 

2 medium sized beets
1¾ cups cooked chickpeas (or 1 can chickpeas, drained and rinsed)
½ teaspoon tsp salt (or more to taste)
3 tablespoons tahini
2 tablespoons lemon juice
1 clove garlic, minced
2 tablespoons ice cold water

Preheat oven to 375 degrees. Quarter the beets, toss with a little olive oil, salt and pepper and bake for 30-35 minutes, or until they can be easily pierced with a knife. You don't need to peel the beets (you'll get more antioxidants and micronutrients with the skins on!) but if you like you can roast them whole and then peel them when they are cool. 
Place quartered beets and chickpeas in a food processor and pulse to combine. Add the salt, tahini, garlic, lemon, and water. Process the mixture for 2-3 minutes, or until the hummus is really creamy. Scrape the the sides, taste and season as needed with more salt. Add a little more ice water if it's too thick, process again and that's it!