Steps
- Preheat the oven to 400°F / 205°C. Coat 1 large scrubbed red beet with 1 teaspoon of extra virgin olive oil. Wrap in foil and place on a baking sheet.
- Roast for 45 minutes, until a knife slides in easily. Cool, peel, and chop.
- Drain and rinse 440g of canned chickpeas. Process with the beet, 3 tablespoons of tahini, 1 small chopped garlic clove, and the juice of ½ lemon.
- Add ½ teaspoon of ground cumin, ½ teaspoon of ground coriander, and salt. Blend on low, adding 2 ice cubes, for about 4 minutes, until creamy; add more ice if needed.
- Adjust the salt and lemon juice. Spoon into a bowl and drizzle with extra virgin olive oil.