1 tbsp extra virgin olive oil plus extra for serving, optional
1 clove garlic
1 lemon, juiced approximately 4 tablespoons
½ tsp ground cumin
1 tsp fine sea salt, to taste
Parsley, optional for garnish
Sesame seeds, optional for garnish
Directions
Preheat oven to 350°F to roast raw beets. If you are using packaged roasted beets, go to step 4.
Wash and scrub the beets, cut the stems and reserve for another use. Cover the beets tightly with aluminum foil. Depending on the size of the small beets, roast them for 40 to 60 minutes.
Remove from oven and let cool for 5 minutes. Chop the beets and reserve the beet juice.
Place the roasted beets, cooked chickpeas, tahini, Bubbies Prepared Horseradish, olive oil, garlic, lemon, cumin, and sea salt in the food processor bowl.
Blend until smooth for at least 3 to 5 minutes.
Add another 2 to 4 tbs reserved beet juice or cold water if the hummus is too thick. The texture should be smooth and creamy.
Serve with an extra drizzle of olive oil on top and garnish with parsley or sesame seeds, if desired. Enjoy!
Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.