Ingredients
Equipment
Method
- Heat the oven to 400°F (200°C). Rub the beets with 1 tablespoon of the olive oil, wrap in foil and place in a baking dish. Roast until a fork passes easily into the center; begin checking at 40 minutes and allow about 60 minutes, or longer for larger beets.
- Cool for about 10 minutes, until safe to handle, then slip off the skins and cut the beets into chunks.
- Blend the roasted beets, chickpeas, tahini, lemon juice, garlic, cumin, salt and remaining 1 tablespoon olive oil in a food processor. Scrape down the sides and process until smooth.
- Add 2 tablespoons water gradually, with up to 1 tablespoon more as needed for a creamy, spoonable texture. Taste and adjust seasoning if desired.
- Spoon into a bowl and swirl the top. Add any optional oil, seeds, herbs or pepper and serve with vegetables or gluten-free accompaniments.
Nutrition
Notes
Tender beets: Use fork-tender beets, not the clock alone, as your guide. Roasting time changes with their size. Ready-cooked unseasoned beets are a practical shortcut; they give a less roasted flavor.
Allergens: Contains sesame from tahini and chickpeas (a legume). Sesame seeds add more sesame. Check tahini and any crackers, flatbreads or pita chips for your gluten and allergen needs.
Make ahead: Refrigerate promptly in a covered container at 40°F (4°C) or colder and use within 3–4 days. Stir before serving; keep serving portions chilled and discard food left out over 2 hours, or 1 hour above 90°F (32°C).
Variations: White beans can replace chickpeas for a milder dip. A little roasted carrot or radish adds another vegetable note. These variations change the flavor and nutrition.
Serving: Cucumber, gluten-free crackers, roasted sweet potato wedges and gluten-free flatbread make welcome companions. Optional garnishes and accompaniments are excluded from the base nutrition.
