Ingredients:

  • 2 medium beets (300g), scrubbed and trimmed
  • 1 can (425g) chickpeas, drained and rinsed (2 tbsp liquid reserved)
  • 1/3 cup (80ml) premium tahini
  • 1/4 cup (60ml) fresh lemon juice
  • 2 large garlic cloves, minced
  • 1 tsp (5g) ground cumin
  • 1/2 tsp (3g) sea salt
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 bunch heirloom carrots, sliced lengthwise
  • 1 English cucumber, sliced into rounds
  • 1 red bell pepper, sliced into strips
  • 100g sugar snap peas
  • 6 radishes, halved
  • 1/4 cup (30g) crumbled feta cheese
  • 2 tbsp (20g) roasted pistachios, crushed
  • 5g fresh mint leaves

Instructions:

  1. Preheat your oven to 400°F (200°C). Wrap the individual beets tightly in aluminum foil and place them on a baking sheet. Roast for 45–50 minutes or until tender. Once cool, rub the skins off and roughly chop.
  2. In a food processor, combine the tahini and lemon juice. Process for 1 minute until the mixture becomes creamy and pale.
  3. Add the minced garlic, cumin, sea salt, and the chopped roasted beets to the food processor. Process for 1 minute, scraping down the sides, until the mixture is smooth and vibrant pink.
  4. Add the drained chickpeas and olive oil. Process for 2–3 minutes until the texture is completely silky. If too thick, add the reserved chickpea liquid one tablespoon at a time.
  5. Spread the hummus onto a large platter using the back of a spoon to create swooshes. Arrange the carrots, cucumber, bell pepper, snap peas, and radishes around the dip. Garnish with crumbled feta, crushed pistachios, and fresh mint.