# What You'll Need:
→ 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 or sesame seeds
13 - Fresh parsley, chopped
# How-To Steps:
01 - Preheat the oven to 400°F. Wrap beets in aluminum foil, drizzle 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, combine roasted beets, chickpeas, tahini, lemon juice, 2 tablespoons olive oil, garlic, cumin, and salt. Process until mostly smooth.
03 - With the processor running, slowly add 2 to 3 tablespoons cold water until the mixture becomes ultra-creamy. Taste and adjust seasoning if needed.
04 - Transfer the mixture to a serving bowl. Create a swirl on top, drizzle with olive oil, then sprinkle toasted seeds and chopped parsley. Serve with pita, fresh vegetables, or use as a colorful spread.
