1 medium-sized beet (with short greens attached)
1/4 cup water
1 (15-ounce) can garbanzo beans, drained
2 garlic cloves, peeled
3 tablespoons tahini paste
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 cup Olive Gourmet Eureka Lemon Extra Virgin Olive Oil
Salt to taste (1 – 1 1/2 teaspoons)
Preheat the oven to 400 degrees F. Slice off the beet greens and set aside. To a small baking dish, add the beet, along with the 1/4 cup water. Cover the baking dish with foil and transfer to the oven to roast for 45 minutes, until the beet is tender.
Transfer the beet to a cutting board to cool; reserve the beet juice for later use. Slice off the tops of the beet, peel and cube.
To the bowl of a blender or food processor, add the cubed beet, garbanzo beans, garlic cloves, tahini paste, ground cumin, ground coriander, Eureka Lemon olive oil and a splash of beet juice. Blend until smooth. You may need to add another splash or two of beet juice to get it to your desired consistency. Give it a taste test and salt to taste. Transfer the hummus to a serving bowl.
Serve topped with a drizzle of olive oil.