Ingredients

– 1 large or medium red beet (roasted and peeled)

– 1 (15 oz) can chickpeas, drained and rinsed

– 3 tablespoons tahini

– 1 small garlic clove, chopped

– Juice of ½ to 1 lemon

– ½ teaspoon ground cumin

– ½ teaspoon ground coriander (optional)

– Salt, to taste

– 2 tablespoons olive oil (plus extra for drizzling)

– Ice cubes or a little water to adjust texture

– Optional toppings: crumbled feta, chopped parsley, pine nuts, or sesame seeds

Instructions

1. Roast the beet at 400°F (200°C) wrapped in foil until tender (about 45 minutes). Let cool and peel, then chop.

2. In a food processor, combine chopped beet, chickpeas, tahini, garlic, lemon juice, cumin, coriander, and salt.

3. Pulse to mix, then blend while adding 2 ice cubes or a little water to reach a smooth, creamy consistency.

4. Taste and adjust lemon juice or salt as needed.