Ingredients
- 2-3 beetroots
- 1 can chickpeas, drained and rinsed
- 1/4 teaspoon baking soda
- Heaping 1/3 cup tahini
- 1 large lemon, zested and juiced
- 3 garlic cloves, chopped
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- 1 heaping teaspoon kosher salt
- Black pepper
- ½ tablespoon extra virgin olive oil (optional)
To serve
- Extra virgin olive oil
- 1 tablespoon Za’atar (optional)
- Chopped flat-leaf parsley
- Homemade toasted pita chips, warm pita or flatbread or crackers.
Method
Prep the (beetroot). Preheat the oven to 200 degrees. Wash and scrub beetroot.
Roast the beetroot(s). Rub beetroot with olive oil and transfer to an ovenproof baking dish with a tight-fitting lid.
Add ½ cup water, and cover tightly with foil or the lid. Roast for 60 minutes.
While still warm but not hot, run the beets under cool water and peel off the skins.
Roughly chop the beets.
Simmer the chickpeas. Add the drained and rinsed chickpeas to a saucepan, cover with water, and add 1/4 teaspoon baking soda. Bring to a boil over high heat, then reduce the heat to maintain a rapid simmer for 20 minutes, or until the chickpeas start falling apart.
Drain and rinse cooked chickpeas. Remove any loose skins, but no need to peel the rest. Transfer chickpeas to a food processor. Blend for 1 to 2 minutes until you have a smooth puree, scraping down the sides as you go.
Blend the hummus. Add the cooked beetroot, tahini, 2 teaspoons lemon zest, all of the lemon juice, garlic, cumin, coriander, ½ heaping teaspoon kosher salt, and pepper to taste.
Add the olive oil if using. Blend until smooth, scraping down the sides with a silicone spatula as you go.
Check the consistency. To make it a bit looser, add 1 tablespoon of ice water and blend again.
Once you reach your desired texture, taste for seasonings, adding more salt, lemon zest, lemon juice, garlic, or cumin/coriander as needed.
Transfer the hummus to a large plate and use the back of a spoon to make waves or to make a well in the center. Drizzle with olive oil in the well and garnish with Za’atar if using, cilantro or parsley, and a pinch of flaky salt.
Note
Hummus will store for 3 days in the fridge.
Meal ideas:
– Grain bowl
– Dip with vegetables and bread
– Sandwich spread
– Dollop on a salad
Thin with water and lemon and use as salad dressing
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Sparkling Eats 
looks delicious!