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10 minutes
25 minutes
35 minutes
- 1 medium beet, top and bottom trimmed
- 0.25 cup tahini
- 2 tablespoons lemon juice
- 2 cloves garlic
- 1 (15 ounce) can chickpeas, rinsed and drained
- 0.25 cup olive oil
- 1 tablespoon water, or as needed
- 1. Boil lightly salted water in a pot. Cook one beet until tender, approximately 20 minutes. Remove from water and let cool, or place in cold water. Peel, dice, and transfer into a food processor's bowl.
- Combine tahini with beet pieces and blend until creamy. Mix in lemon juice, garlic, and a portion of the chickpeas; pulse until well mixed. Gradually incorporate remaining chickpeas, blending after each addition. Slowly pour in olive oil while blending until hummus reaches a smooth, thick, spreadable consistency. If necessary, add water to adjust consistency.
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