Roasted Beet Hummus with Garden Vegetable Dippers 

• 2 small-to-medium red beets, about 8 oz (225 g) total  
• 1 teaspoon olive oil, for roasting  
• 1½ cups cooked chickpeas, drained and rinsed  
• ⅓ cup tahini  
• 3 tablespoons fresh lemon juice  
• 2 tablespoons extra-virgin olive oil  
• 1 small garlic clove, roughly chopped  
• ½ teaspoon ground cumin  
• ½ teaspoon salt  
• 3–5 tablespoons ice water, as needed  

• 1 large cucumber or 2 small cucumbers, cut into spears  
• 2 medium carrots, cut into sticks  
• 1 bell pepper, seeded and cut into strips  
• 6 radishes, halved or quartered  
• 1 cup snap peas, trimmed  

Quantities are flexible, so use any combination of crisp vegetables available in your garden. 

• Extra-virgin olive oil  
• Chopped fresh parsley, dill, or basil  
• Toasted sesame seeds or pumpkin seeds  
• A small pinch of flaky salt  
• Lemon wedges  

Preheat the oven to 400°F (200°C). 

Thoroughly scrub the beets under cool running water and pat them dry. Trim off the leafy tops, leaving the skin and root ends intact. 

Rub the beets with 1 teaspoon of olive oil. Wrap each beet in aluminum foil and place them on a baking sheet. Alternatively, place the beets in a small covered baking dish. 

Roast for 45–60 minutes, depending on their size. The beets are ready when a small knife slides easily into the centre. 

Carefully open the foil and allow the beets to cool for 10–15 minutes. When they are cool enough to handle, rub off the skins using a paper towel or your fingers. Cut the peeled beets into chunks. 

While the beets are roasting, thoroughly wash and dry all the vegetables. 

Cut the cucumbers, carrots, and bell pepper into easy-to-dip sticks or spears. Trim the snap peas and halve or quarter the radishes. Arrange the vegetables on a serving platter or refrigerate them until ready to serve. 

Add the tahini and lemon juice to a food processor. Process for approximately 30 seconds. 

Add 2 tablespoons of ice water and process again until the mixture becomes lighter and creamy. Stop and scrape down the sides of the food processor as needed. 

Add the roasted beets, chickpeas, olive oil, garlic, cumin, and salt to the food processor. 

Process for 2–3 minutes, stopping occasionally to scrape down the sides. Add additional ice water, 1 tablespoon at a time, until the hummus reaches your preferred consistency. 

Continue processing until the hummus is smooth and creamy. Taste and add more lemon juice or salt if desired. 

Spoon the hummus into a shallow serving bowl. Use the back of a spoon to create a swirl in the surface. 

Drizzle with olive oil and garnish with fresh herbs, sesame seeds, pumpkin seeds, or flaky salt. Serve with the prepared garden vegetable dippers and lemon wedges. 

• Protect against stains: Beet juice can stain hands, cutting boards, and clothing. Wear kitchen gloves and use a washable or dark-coloured cutting board when peeling and cutting the beets.  
• Adjust the consistency: The hummus will thicken slightly as it chills. Add another spoonful of cold water before serving if needed.  
• Try golden beets: Golden beets will create a warm yellow-orange hummus with a slightly different presentation.  
• Add more citrus: Blend in ½ teaspoon of lemon zest for an extra burst of lemon flavour.  
• Add some heat: A pinch of cayenne pepper or red pepper flakes will give the hummus a gentle kick.  
• Make it a meal: Spread the hummus on toast, tuck it into sandwiches, or add it to a grain bowl with roasted garden vegetables.  
• Naturally plant-based: The hummus itself is vegan and gluten-free. Confirm that any packaged ingredients meet individual dietary requirements.  

Store the hummus in an airtight container in the refrigerator, and keep the vegetable dippers in a separate container to keep them crisp. For a conservative food-safety standard, enjoy the prepared hummus within four days and keep refrigerated food at 4°C (40°F) or colder.