Is this the most beautiful dip?

By Rainbow Plant Life · 15 min

Ingredients

Instructions

1. Preheat the oven to 425°F (218°C). Trim the beet greens, leaving some stalk attached, keep any thin tails, then wash and scrub the beets.
2. Rub the beets lightly with olive oil, place them in an ovenproof dish with a tight lid, add 1/2 cup (120 mL) water and cover tightly.
3. Roast for 45 to 60 minutes, or until fork-tender (about 60 minutes for medium beets, 45 for small).
4. While warm but not hot, rub off the skins under cool water (wearing food-safe gloves), cut off the stems and roughly chop the beets.
5. Put the chickpeas in a saucepan, cover with an inch or two of water and add 1/4 teaspoon baking soda.
6. Bring to a boil over high heat, then simmer rapidly for 20 minutes, until the chickpeas start to fall apart.
7. Remove any loose skins, then blend the chickpeas in a food processor or small high-powered blender for 1 to 2 minutes until smooth, scraping down the sides as you go.
8. Add the chopped beet, tahini, 2 teaspoons lemon zest, all the lemon juice, garlic, cumin, coriander, 1/2 heaping teaspoon kosher salt and pepper to taste. Add the olive oil if using. Blend until smooth, scraping down the sides.
9. For a looser texture, add 1 tablespoon of ice water and blend again. Skip this for a thicker dip.
10. Taste and adjust with more salt, lemon zest, lemon juice, garlic, or cumin and coriander as needed.
11. Spread the hummus on a large plate, make a well in the centre with the back of a spoon, drizzle with olive oil, and garnish with za'atar if using, parsley and a pinch of flaky salt.

Summarized from Rainbow Plant Life's video. Watch it for the details.

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GarlicLemonChickpeaTahiniBeetroot