Roasted Beet Hummus - Sweet Kamar

# What You Need:

→ Vegetables

01 - 1 medium beet (about 6.3 oz), trimmed and scrubbed

02 - 1 small garlic clove, peeled

→ Legumes

03 - 1 can (14 oz) chickpeas, 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 more for drizzling

07 - 1/2 teaspoon ground cumin

08 - 1/4 teaspoon sea salt, or to taste

09 - 2 to 3 tablespoons cold water (as needed)

# How to Make:

01 - Preheat oven to 400°F. Wrap beet in foil and roast on baking sheet for 40 to 45 minutes until fork-tender. Remove from oven and allow to cool, then peel and roughly chop.

02 - In a food processor, combine roasted beet, chickpeas, garlic, tahini, lemon juice, olive oil, cumin, and salt. Blend until smooth, scraping down sides as needed.

03 - With motor running, add cold water 1 tablespoon at a time until hummus reaches desired creamy consistency.

04 - Taste and adjust seasoning with additional salt or lemon juice as desired.

05 - Transfer to serving bowl. Drizzle with extra olive oil and garnish with chopped parsley, sesame seeds, or cumin if desired.

# Expert Tips:

01 -

The roasted beets give this hummus a natural sweetness that balances the sesame perfectly, making it taste like something from a restaurant you'd actually want to revisit.
It's vegan and gluten-free without feeling like a compromise, and it doubles as both a dip and a sandwich spread depending on your mood.

02 -

Don't skip rinsing the chickpeas—the starchy liquid will turn your smooth, creamy hummus into something closer to cement if you ignore this.
Cold water blends more smoothly than room temperature, and you'll end up with a better texture if you're patient enough to add it slowly instead of dumping it in.

03 -