Beet Hummus with Lemon & Dill
This quick, simple, minimal-ingredient spread is bright pink, incredibly delicious and packed with bright, tangy flavor and richness from tahini, lemon and dill. The color is only half of the fun, the flavor matches it with every bite.
Equipment
- 1 small food processor
Ingredients
- 1 large red beet 175 grams
- 1 15 ounce can of chickpeas drained and rinsed
- 1/4 cup tahini
- 1/4 cup olive oil plus more for drizzling
- 1/4 cup fresh dill plus more for garnish
- 2 cloves garlic
- 3 tablespoons freshly squeezed lemon juice about 1 lemon
- 1/2 teaspoon Diamond Crystal kosher salt
Instructions
- Preheat the oven to 425°F. Peel the beet, and wrap the beet in foil and roast until fork tender. 30-45 minutes.
- Rinse the chickpeas well and remove the skins.
- When the beet is out of the oven, let cool and cut into chunks.
- Add the beet, chickpeas, tahini, olive oil, dill, garlic, and lemon juice to the food processor. Process until smooth and season with the salt, adding more as preferred.
- Process again for 1-2 minutes or until the hummus is smooth.
- To serve, plate with a swirl, garnish with dill and a drizzle of olive oil.