Beet Hummus

Instructions

1. Roast the beet: Place a rack in the center of the oven and preheat the oven to 400°F. Place the beet in a small baking dish. Pour water into the dish so that the bottom has a thin layer, cover the dish with foil, and bake until the beet feels tender in the center when pierced with a small, sharp knife, about 50 minutes to 1 hour 10 minutes, depending upon its size and shape. When cool enough to handle, use a paper towel to rub away the skins. Cut into quarters. Place 3 of the quarters into a food processor. Dice the remaining quarter into small pieces for garnish and set aside.
2. While the beets roast, combine the lemon juice and garlic in a small bowl. Let sit together while the beet roasts (this mellows the garlic’s bite a bit—if you don't mind a strong garlic punch, you can skip this step).
3. To the food processor, add the chickpeas, tahini, salt, cumin, and garlic/lemon juice mixture. Blend, blend, blend, scraping down the bowl as needed until it’s as smooth as you can get it. With the motor running, drizzle in the olive oil. Keep on blending. Blend in the ice until it melts. If you’d like your hummus a bit looser and creamier, add a little bit of ice water until your desired consistency is reached. Taste and adjust the seasoning as desired.
4. To serve, transfer to a serving bowl and use the back of a spoon to make a few swooshes. Top with the reserved roasted beets, a drizzle of olive oil, and any other garnishes. Enjoy with pita or crackers.