Instructions

1. 1

   Begin by heating your oven to 400 degrees Fahrenheit.

2. 2

   Take a beet and wrap it securely in aluminum foil, then place it on a small baking sheet with edges. Put it in the oven and roast until it’s tender enough to pierce with a fork, which should take approximately 50 minutes to 1 hour and 15 minutes. Once done, remove it from the oven and allow it to cool. When the beet is at a manageable temperature, peel off the skin using your hands under running water, or alternatively, use a paper towel to gently rub the skin away. Chop the beet into rough pieces and set aside. You should yield around ¾ cup—feel free to use pre-cooked beets from the store if you prefer!

3. 3

   As the beet is roasting, place the chickpeas and baking soda in a small saucepan and add enough water to cover them by about 2 inches. Bring the mixture to a vigorous boil on high heat. Once it reaches a boil, reduce the heat to medium and let it simmer for 20 minutes, or until the chickpeas soften and some skins start to peel off. Afterward, drain the chickpeas and rinse them under cold water. Set them aside.

4. 4

   In a food processor equipped with a blade attachment, combine the chopped beet and garlic. Pulse until they are finely minced, scraping down the sides as needed. Next, incorporate the rinsed chickpeas, tahini, olive oil, lemon zest, lemon juice, coriander, cumin, and salt into the processor. Blend the mixture until it reaches a silky smooth consistency, which should take about 1 minute, remembering to scrape down the sides occasionally.

5. 5

   Spoon the hummus into a shallow serving bowl and create a swirl pattern on the surface. For an optional touch, drizzle some olive oil on top, add a sprinkle of lemon zest, and garnish with microgreens. Serve with pita wedges and/or fresh vegetables.

Nutrition Information

Notes & Tips

• Makes 2 cups