Vegan Za'atar-Tahini Beet Hummus with Veggie Dippers
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Learn more āIngredients
6 servings
For the hummus
- 2 medium beets (about 12 oz total), scrubbed
- 1 can (15 oz) chickpeas, drained and rinsed
- ā cup tahini
- 3 tbsp extra virgin olive oil, plus more for drizzling
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 2 cloves garlic, peeled
- 1 Ā½ tsp za'atar
- Ā½ tsp ground cumin
- Ā¼ tsp ground turmeric
- Ā½ tsp salt, plus more to taste
- 2ā3 tbsp cold water, as needed
For serving
- 1 tsp za'atar, for garnish
- 2 medium carrots, cut into sticks
- 2 stalks celery, cut into sticks
- 1 medium cucumber, sliced into rounds or spears
- 1 medium red bell pepper, sliced into strips
- 1 tbsp sesame seeds, for garnish (optional)
Instructions
- 1
Preheat the oven to 400Ā°F (205Ā°C). Place the beets on a sheet of aluminum foil, drizzle with 1 tsp of the olive oil, and wrap tightly into a packet. Set the packet on a baking sheet and roast until the beets are completely tender when pierced with a knife, 40ā50 minutes depending on size.
- 2
Remove the beets from the oven and let them rest in the foil packet for 10 minutes. Unwrap and, once cool enough to handle, rub the skins off with a paper towel or the foil. Cut the beets into rough chunks.
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