- 1 lb of beets, cut into 1″ pieces
- 3 Tbs. olive oil, plus more for drizzling
- 3 Tbs. tahini
- 2-3 cloves garlic
- 1 Tbs. apple cider vinegar
- 1 tsp. ground cumin
- Kosher salt and freshly ground black pepper
- Toasted sesame seeds, for garnish
Heat the oven to 425°F.
Put the beets in a small baking dish and rub them with 1 Tbs. of the oil. Cover with foil and roast until tender when pierced with a fork, about 30 min. Set aside to cool and coarsely chop. (Farmer Laura prefers to steam her beets because it is a little quicker and easier to clean up).
Pulse the beets, the remaining 2 Tbs. oil, tahini, garlic, vinegar, cumin, and 1/2 tsp. each salt and pepper in a food processor until smooth. Season to taste with more salt and pepper. Let stand for 30 minutes at room temperature. Store, covered and refrigerated, for up to 3 days.
When ready to serve, transfer the hummus to a bowl, sprinkle with sesame seeds, and drizzle with olive oil.