- 2 medium beets
- ¼ cup olive oil + 1-2 Tablespoons for drizzling
- 3-4 cloves garlic
- 2 tablespoons tahini
- Juice of 1 lemon
- 1 teaspoon cumin
- ½ teaspoon dill
- ½ teaspoon salt
- Preheat oven to 425̊.
- Wash, peel, and dice beets. Spread across a lined baking sheet and drizzle lightly with 1-2 Tablespoons olive oil.
- Roast beets for 30-35 minutes, until very soft and slightly charred.
- Transfer beets to a food processor, along with remaining ingredients. Blend until hummus has a smooth consistency. Serve with veggies or as a spread, enjoy!