Vibrant, earthy dip blending sweet roasted beets with creamy tahini, lemon, and garlic. Perfect for dipping or spreading.
# What You'll Need:
→ Vegetables
01 - 1 medium beet (about 6.5 oz), trimmed and scrubbed
02 - 1 small garlic clove, peeled
→ Legumes
03 - 15 oz chickpeas (1 can), drained and rinsed
→ Tahini & Flavorings
04 - 3 tbsp tahini
05 - 2 tbsp fresh lemon juice (about 1 lemon)
06 - 2 tbsp extra-virgin olive oil, plus more for drizzling
07 - ½ tsp ground cumin
08 - ¼ tsp sea salt, or to taste
09 - 2–3 tbsp cold water (as needed)
# Step-by-Step:
01 - Preheat the oven to 400°F. Wrap the beet tightly in foil and place on a baking sheet. Roast for 40–45 minutes until fork-tender. Let cool, then peel and roughly chop.
02 - Combine roasted beet, chickpeas, garlic, tahini, lemon juice, olive oil, cumin, and salt in a food processor. Blend until completely smooth, scraping down sides periodically.
03 - With processor running, add cold water 1 tablespoon at a time until desired creamy texture is achieved.
04 - Taste and adjust salt or lemon juice as needed. Transfer to serving bowl, drizzle with olive oil, and garnish with parsley, sesame seeds, or cumin if desired.
