Beet Hummus Dip with Toasted Sesame Seeds

This vibrant beet hummus dip combines the earthiness of beets with creamy chickpeas, topped with crunchy toasted sesame seeds.

Ingredients

• 2 medium beets, scrubbed and peeled
• 1 can chickpeas, drained and rinsed
• 1/4 cup tahini
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• 1/2 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 cup toasted sesame seeds
• 0 Black pepper, to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Wrap the peeled beets in aluminum foil and roast in the oven for 45 minutes or until tender.
3. Allow the roasted beets to cool, then cut them into chunks.
4. In a food processor, combine the roasted beets, chickpeas, tahini, olive oil, garlic, lemon juice, cumin, and salt.
5. Process the mixture until smooth and creamy. Adjust seasoning with salt and pepper to taste.
6. Transfer the hummus to a serving dish and sprinkle with toasted sesame seeds.
7. Serve with pita chips, vegetable sticks, or bread.

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