A delicious, creamy and visually stunning homemade hummus with just a hint of earthy sweetness thanks to the addition of a roasted beet. Perfect for dipping!
For the hummus:
1 medium beet, scrubbed and trimmed
2-3 cloves of garlic, unpeeled
4 tablespoons extra-virgin olive oil, divided, plus more for roasting the beet and garlic
1 tablespoon hot water
1 can chickpeas, rinsed and drained
½ teaspoon ground cumin
2 tablespoons tahini paste
2 tablespoons fresh lemon juice
1 teaspoon coarse salt, plus more to taste
Extra-virgin olive oil for drizzling
Chopped fresh parsley or chives
Once the beet is cool enough to handle, use a paper towel to rub the skin off of the beet. Slice into quarters and place in the work bowl of a food processor. Peel the roasted garlic and add it to the bowl along with the beet.
Add one tablespoon of olive oil and the hot water. Process until smooth, scraping down the sides of the bowl as necessary.
Add remaining ingredients except olive oil. Process again until smooth. While the machine is running, slowly add remaining 3 tablespoons of olive oil through the feed tube. Continue to process until fully combined, scraping down the sides of the bowl occasionally.
Transfer hummus to bowl. Season to taste with salt. Chill until ready to serve.
To serve, drizzle with olive oil and sprinkle with chopped fresh parsley or chives, if desired.