Ingredients
>
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
Steps
1
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.
2
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.
3
Add the chickpeas and beet mixture. Process until very smooth. Serve with raw vegetables for dipping.
Tips
For the smoothest hummus, discard any loose chickpea skins after draining and rinsing.
