Lebanese Beet Hummus

Step 1

Set a food processor with the metal blade attachment on your counter. Add 1.5 cans of drained and rinsed chickpeas, 1 can of drained roasted beets (cut them into quarters), and 3 tablespoons of tahini to the bowl.

Step 2

Peel 2 garlic cloves and add them to the processor. Pour in 3 tablespoons of fresh lemon juice and 2 tablespoons of extra-virgin olive oil.

Step 3

Add 0.5 teaspoon of ground cumin, 0.5 teaspoon of fine sea salt, and 0.25 teaspoon of freshly ground black pepper. Pulse the mixture 5-6 times to break down the larger pieces.

Step 4

Run the food processor on high speed for 30 seconds. Stop and scrape down the sides with a rubber spatula, pushing any unstuck mixture toward the blade. You'll see the mixture begin to come together and lighten in color as air incorporates.

Step 5

With the processor running, slowly drizzle in 3 tablespoons of ice water through the feed tube. This creates a creamy, smooth texture — the water helps the hummus become fluffy rather than dense. Process for another 45-60 seconds until the hummus is completely smooth and pale, almost mousse-like.

Step 6

Taste the hummus. If it needs more brightness, add a squeeze of fresh lemon juice and pulse once. If it needs more salt, add a pinch and pulse again. The finished hummus should taste balanced — earthy from the beets, warm from the cumin, bright from the lemon, and rich from the tahini.

Step 7

Transfer the hummus to a shallow serving bowl. Create a shallow well in the center with the back of a spoon, then drizzle with a thin stream of extra-virgin olive oil and sprinkle with a pinch of cumin for garnish. Serve with pita chips, fresh vegetables, or warm pita bread.