A creamy, vibrant pink dip made from roasted beets blended with chickpeas, tahini, and lemon for a naturally sweet flavor.
# What You’ll Need:
→ For the Roasted Beets
01 - 2 medium beets, trimmed and scrubbed
02 - 1 tablespoon olive oil
→ For the Hummus
03 - 1 (15 oz) can chickpeas, drained and rinsed
04 - 3 tablespoons tahini
05 - 3 tablespoons freshly squeezed lemon juice
06 - 2 tablespoons olive oil
07 - 2 garlic cloves, peeled
08 - 1 teaspoon ground cumin
09 - ½ teaspoon fine sea salt
10 - 2–3 tablespoons cold water
→ For Garnish
11 - 1 tablespoon olive oil
12 - 2 tablespoons toasted pumpkin seeds or sesame seeds
13 - Fresh parsley, chopped
# Directions:
01 - Preheat oven to 400°F. Wrap beets in foil, drizzle with 1 tablespoon olive oil, and roast on a baking sheet for 35–40 minutes until tender. Let cool, then peel and chop.
02 - In a food processor, combine roasted beets, chickpeas, tahini, lemon juice, 2 tablespoons olive oil, garlic, cumin, and salt. Blend until mostly smooth.
03 - With the motor running, drizzle in 2–3 tablespoons cold water until the hummus is ultra-creamy. Taste and adjust seasoning as desired.
04 - Transfer to a serving bowl. Swirl the top, drizzle with olive oil, and sprinkle with toasted seeds and fresh parsley. Serve with pita, raw veggies, or as a colorful sandwich spread.
