Roasted Beet Hummus with Lemon and Cumin

Ingredients

• 5 1/2 oz (150 g) beets
• 1 tsp (5 ml) extra-virgin olive oil
• 14 oz (400 g) canned chickpeas, drained
• 1 oz (30 g) tahini
• 1 (3 g) garlic clove, roughly chopped
• 2 tbsp (30 ml) lemon juice
• 1/2 tsp (1 g) cumin

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Method

1. Heat the oven to 425°F (220°C) and set out a rimmed baking sheet. Roast the peeled beets, cut in 3/4-inch (2 cm) cubes, with the olive oil 30-35 minutes, until soft.
2. In a small food processor, blend the tahini with the lemon juice 1 minute, then add the beets, rinsed chickpeas, garlic and cumin.
3. Add cold water a spoon at a time, about 3 tablespoons, and blend 2 minutes, until smooth and bright pink.
4. Keeps five days in a closed jar; freezes two months.