Prep Time::15 mins
Cook Time::39 mins
Additional Time::1 mins
Total Time::55 mins
Servings::6
Yield::6 servings
Ingredients
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2 large beets
1 head garlic, halved crosswise
1 tablespoon extra-virgin olive oil
1 pinch salt and ground black pepper to taste
1 (15 ounce) can chickpeas, drained and rinsed
¼ cup extra-virgin olive oil
1 ½ lemons, juiced
2 tablespoons tahini
½ teaspoon ground cumin
½ teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
¼ cup plain Greek yogurt (Optional)
Directions
Preheat oven to 375 degrees F (190 degrees C).
Poke beets all over with a fork; transfer to a microwave-safe bowl. Cover bowl with plastic wrap, leaving some room for air to escape. Cook beets in the microwave for 4 minutes. Wrap each beet with aluminum foil and place on a baking sheet.
Season garlic halves with 1 tablespoon olive oil, salt, and pepper. Wrap each half with aluminum foil and place on the baking sheet.
Bake in the preheated oven until beets are tender when pierced with a fork, about 35 minutes.
Cool beets until running water for 1 minute. Peel off skins and transfer to a food processor.
Squeeze garlic cloves into the food processor. Drizzle in any olive oil remaining on the aluminum foil. Add chickpeas, 1/4 cup olive oil, lemon juice, tahini, cumin, salt, pepper, and cayenne. Pulse until combined. Add Greek yogurt; process until smooth.