Ingredients
Scale
- 1 large beet (14 oz), peeled and cut into chunks
- ¼ cup avocado oil, divided
- ½ tsp sea salt (or more), to taste
- ½ tsp black pepper (or more), to taste
- 1/4 cup tahini sesame paste
- 2 garlic cloves
- 3 tbsp fresh lemon juice
- 1/4 tsp smoked paprika
Instructions
- Preheat the oven to 425 degrees. Grease a rimmed baking sheet with avocado oil, reserving enough oil for the beets.
- Arrange the beets evenly on the pan. Drizzle with the remaining oil, and season salt and pepper, and toss to evenly coat. Roast until the beets are tender and caramelized, 40 to 60 minutes, flipping the beets as needed. Remove from the oven and cool.
- To make the hummus, add all ingredients to a food processor and blend until smooth. For a thinner consistency, add water a tablespoon at a time until desired consistency.
- Refrigerate until ready to serve.