> 1 small raw beet
> 4 tbsp lemon juice, divided
> 1 clove garlic
> 1/4 cup tahini
> 1 tsp ground cumin
> 1/4 cup olive oil
> 5 tbsp ice water
> 1 (15.5 oz) can chickpeas, drained and rinsed
> Raw Vegetables, for dipping
Peel and cut the beet into wedges. Place beet and 1 tbsp lemon juice in a small pot and cover with water. Season with salt. Cover and heat to a boil on high. Reduce heat to simmer and cook 15–20 min., until tender. Remove from heat and drain. Let cool.
In a food processor, pulse beet and garlic until very finely minced, scraping down with a spatula if needed. Transfer to a bowl. To same food processor bowl, add the tahini, cumin, salt, and remaining 3 tbsp lemon juice. Purée until smooth. With processor running, stream in the oil and ice water until smooth.
Add the chickpeas and beet mixture. Process until very smooth. Serve with raw vegetables for dipping.
For the smoothest hummus, discard any loose chickpea skins after draining and rinsing.