# Components:
→ Roasted Beets
01 - 2 medium beets, trimmed and scrubbed
02 - 1 tablespoon olive oil
→ Hummus
03 - 1 (15 oz) can chickpeas, drained and rinsed
04 - 3 tablespoons tahini
05 - 3 tablespoons freshly squeezed lemon juice
06 - 2 tablespoons olive oil
07 - 2 garlic cloves, peeled
08 - 1 teaspoon ground cumin
09 - ½ teaspoon fine sea salt
10 - 2 to 3 tablespoons cold water
→ Garnish
11 - 1 tablespoon olive oil
12 - 2 tablespoons toasted pumpkin seeds or sesame seeds
13 - Fresh parsley, chopped, to taste
# Directions:
01 - Preheat oven to 400°F. Wrap beets in foil, brush with 1 tablespoon olive oil, and roast on a baking sheet for 35 to 40 minutes until tender. Allow to cool, then peel and chop.
02 - In a food processor, blend roasted beets, chickpeas, tahini, lemon juice, 2 tablespoons olive oil, garlic cloves, ground cumin, and sea salt until mostly smooth.
03 - With the processor running, gradually add 2 to 3 tablespoons cold water until the hummus reaches an ultra-creamy consistency. Taste and adjust seasoning if needed.
04 - Transfer hummus to a serving bowl, create a swirl on top, drizzle with olive oil, then sprinkle toasted seeds and chopped parsley. Serve alongside pita bread, fresh vegetables, or as a spread.
