Schweitzer Family Recipes

Ingredients

• 1 medium beet, about 5–6 ounces cooked
• 1 can (15 ounces) chickpeas, drained and rinsed, or 1 1/2 cups cooked chickpeas
• 1/4 cup tahini, well stirred
• 3 tablespoons fresh lemon juice
• 1 small garlic clove
• 1/2 teaspoon ground cumin
• 3/4 teaspoon salt
• 1 tablespoon olive oil
• 2–4 tablespoons ice water, or 2 small ice cubes

Instructions

1. Heat the oven to 400°F.
2. Scrub the beet clean and trim off the greens, leaving about 1 inch of stem and the thin root tail attached. Leave the beet whole and unpeeled; there is no need to pierce it.
3. Lightly coat the beet with olive oil, wrap it tightly in foil, and roast for 45–60 minutes, until a knife slides easily into the center. A large beet may need up to 75 minutes.
4. Let the beet cool enough to handle. Cut off the stem and root, rub away the skin with a paper towel, and cut the beet into chunks.
5. Blend the tahini, lemon juice, garlic, and salt for about 1 minute.
6. Add the chickpeas, roasted beet, cumin, and olive oil. Blend for 2–3 minutes, scraping down the bowl as needed. Leave lid slightly ajar to allow steam to escape.
7. With the processor running, gradually add the ice water or one small ice cube at a time until the hummus is smooth and fluffy.
8. Taste and adjust with additional lemon juice or salt. The beet adds sweetness, so another squeeze of lemon is often helpful.
9. Serve immediately or cover and refrigerate. The hummus will firm slightly as it chills.