Ingredients
Equipment
Method
- Preheat your oven to 425°F (218°C). Trim the beet greens and most of the stalks, leaving some stalk intact to prevent bleeding. Wash and scrub the beets. Do not trim skinny tails, as this can result in less juicy beets.
- Rub the beets with a little olive oil. Place them in an ovenproof baking dish or pan with a tight-fitting lid. Add ½ cup (120 mL) of water, cover tightly with foil or the lid, and roast for 45 to 60 minutes, or until fork-tender.
- While the beets are still warm, run them under cool water and peel off the skins. Wear gloves to avoid staining your hands. Remove the stems and roughly chop the beets.
- In a saucepan, combine the drained and rinsed chickpeas with enough water to cover by an inch or two. Add the baking soda and bring to a boil over high heat. Reduce heat to a rapid simmer for 20 minutes, or until the chickpeas begin to break apart.
- Drain and rinse the cooked chickpeas. Transfer them to a food processor or blender and blend for 1 to 2 minutes until smooth, scraping down the sides as needed.
- Add the chopped beets, tahini, lemon zest, lemon juice, garlic, cumin, coriander, kosher salt, and pepper to the food processor with the chickpeas. Add the optional olive oil for richness. Blend until smooth, scraping down the sides. If you prefer a looser consistency, add 1 tablespoon of ice water and blend again. For a thicker texture, omit the water.
- Taste the hummus and adjust seasonings as needed with more salt, lemon zest, lemon juice, garlic, or spices.
- Transfer the hummus to a serving plate. Use the back of a spoon to create decorative waves or a well in the center. Drizzle with olive oil, and garnish with Za’atar (if using), parsley, and a pinch of flaky salt.
- Serve with homemade toasted pita chips, warm pita or flatbread, crackers, or crudités.
Notes
This recipe is naturally gluten-free and vegan. For the pita chips, you can cut gluten-free pita bread into bat shapes and toast them in the oven until crisp.