Beet Hummus Brightens Up Any Appetizer Spread

Yields: 4-6 servings

Prep Time: 10 mins

Total Time: 1 hour 10 mins

Ingredients

• 1

  large or 2 medium beets (about 1/2 pound)
  

• 1/4 c.

  plus 1 tablespoon olive oil, divided, plus more for garnish

• Kosher salt and freshly ground black pepper

• 1/4 c.

  tahini

• 2 tbsp.

  fresh lemon juice

• 2

  cloves garlic

• 1

  (15-ounce) can chickpeas, rinsed

• 1 tsp.

  ground cumin

• Fresh dill and toasted pine nuts, for garnish

• Crudites and crackers, for serving

Directions

1. Preheat oven to 425°F. Place beets in the center of a large piece of aluminum foil. Drizzle with 1 tablespoon oil and season with salt and pepper. Wrap foil around beets, creating a packet, then place on rimmed baking sheet. Roast until a paring knife inserted in the center of a beet meets no resistance, 50 minutes to 1 hour. When cool enough to handle, use a paper towel to peel beets. Discard skins, and chop flesh.

2. Puree beets, tahini, lemon juice, garlic, chickpeas, cumin, and remaining 1/4 cup oil in a food processor until smooth, 2 to 3 minutes. (If mixture is too thick, stir in 1 tablespoon water.) Transfer to a serving bowl and garnish with oil, dill, and pine nuts. Serve with crudites and crackers alongside.

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