Beet and Ricotta Hummus

Beet and Ricotta Hummus

Ingredients:

1 large sized beetroot, scrubbed

1 large can chickpeas, rinsed, drained

⅓ cup tahini, well mixed

¼ cup fresh lemon juice

¼ cup ricotta

1 garlic clove, finely grated or smashed to a paste with flat side of knife on cutting board

1 teaspoon (or more) kosher salt

10 cranks freshly ground black pepper

¼ teaspoon ground coriander

Mint leaves, poppy seeds, and olive oil (for serving)

Method:

Step 1

Preheat oven to 425°. Wrap beet tightly in foil and place on a foil-lined rimmed baking sheet. Roast until the tines of a fork slide easily into the center of beet, 60–70 minutes. Let sit until cool enough to handle.

Step 2

Meanwhile, process chickpeas, tahini, lemon juice, ricotta, garlic, salt, pepper, and coriander in a food processor until smooth.

Step 3

Using a paper towel, rub beet to remove skin (it should slip off easily and any staining to your hands will be temporary). Trim root end and cut beet into 8 pieces; add to food processor. Process until mixture is smooth, about 2 minutes. Taste and season with salt, if needed.

Step 4

Transfer hummus to a shallow bowl. Top with mint and poppy seeds and drizzle with oil.

Do Ahead: Hummus can be made 4 days ahead; transfer to an airtight container and chill.