This is a recipe that can’t be beet, pun intended! The color is spectacular, and with so many health benefits from the beets, it’s a no-brainer if you’re looking for a healthy dip that will go on anything. The recipe can easily be adjusted to your family’s tastes.

Ingredients

• 2 whole roasted beets
• 6-10 roasted garlic cloves (your taste preference)
• 1 can organic chickpeas (about 2 cups cooked)
• ¼ cup tahini sesame paste
• Juice of 1 lemon
• 2 Tbsp balsamic vinegar (optional)
• ⅓ cup extra virgin olive oil (plus more for drizzling)
• Salt and pepper to taste
• 1 tsp chili flakes (adjust to your liking)
• 1 tsp ground cumin
• Optional additions: Beet juice and/or beet root powder, for extra beet flavor and enhancing vibrancy of color.

Instructions

• Roast beets and garlic cloves with some olive oil until tender and the garlic is slightly caramelized. Garlic roasts faster than the beets, so cook times for each will vary, and roasting separately helps.
• Drain the chickpeas if using canned, and save the liquid (aquafaba) to add to the hummus in case you want to thin its consistency. This can also be done by adding beet juice, extra virgin olive oil or water.
• In a food processor bowl, add roasted garlic, chickpeas, roasted beets, tahini, cumin, crushed red pepper flakes and lemon juice (and beet root powder, if desired). Stream in the balsamic vinegar.
• With the machine running, stream in the olive oil, and let the processor run for at least five minutes for a smoother consistency. Add liquid of choice to thin, if desired, and season to taste with salt and pepper.
• Sprinkle with toasted sesame seeds and flakey sea salt to garnish, and finish with a drizzle of extra virgin olive oil. Enjoy with pita bread, sourdough bread, crackers, veggies, falafel, or just eat it right out of the bowl.