- 2 medium organic beets
- Extra Virgin Olive Oil (organic)
- 15 ounces chick peas
- 1/2 cup tahini
- 3 cloves garlic or more to taste
- 2 teaspoons cumin powder
- 1 teaspoon turmeric powder
- 2 teaspoons lemon zest
- 3 tablespoons fresh lemon juice
- Freshly ground black pepper, to taste
Prepare the beets.
Preheat the oven to 350°F. Cut beets into cubes. Peel only if desired. Place them on a single layer in a baking pan, drizzle with 1 tablespoon olive oil and desired amount of salt, stir.
Bake the beets for 30 to 40 minutes or until they are tender. Stir during cooking, occasionally. The beets can be cooked in advance if desired.
For the Hummus
In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute. Scrape the sides and bottom of the bowl and then process for 30 more seconds. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.
Add 1/4 cup olive oil, lemon zest, minced garlic, cumin and turmeric, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended.
Create the perfect consistency: Most likely, the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.
This is delicious any way you like to eat hummus, I love hummus burritos.