Directions

1. Roast the beet (if using raw)
   Wrap the unpeeled beet in foil and roast at 200 °C (400 °F) for about 45 minutes, until tender.
   Let cool, peel, and roughly chop.
   ➡️ Shortcut: use pre-cooked vacuum-packed beets.

2. Blend the base ingredients
   In a food processor, combine the beet, chickpeas, tahini, lemon juice, garlic, cumin, salt and pepper.
   Blend until coarse and combined.

3. Add olive oil and adjust consistency
   With the motor running, drizzle in the olive oil and 1–2 tablespoons of cold water.
   Blend until smooth and creamy. Add more water if needed for a silky texture.

4. Taste and refine
   Adjust salt, lemon or cumin to your liking. You can also add a little more tahini for richness.

5. Serve and decorate
   Transfer to a bowl and swirl the top. Drizzle with olive oil and garnish with sesame seeds, herbs or dukkah.