- 1 (15-ounce) can garbanzo beans, rinsed
- 3 tablespoons water
- 1 teaspoon kosher salt
- 1/2 teaspoon cumin
- Juice of 1 lemon
- 1 cup diced, cooked beets or 1 (15-ounce) can beets
- 2 cloves garlic
- 4 tablespoons olive oil, divided
- Dash of cayenne pepper
- 1/4 cup tahini
- Pinch of red pepper flakes or paprika
In the bowl of a food processor, add garbanzo beans, water, salt, cumin and lemon juice. Process for about 1 minute. Add beets, garlic, 3 tablespoons olive oil and cayenne pepper. Process for 2 to 3 more minutes.
Add tahini. Process and scrape the sides and bottom of the bowl, and process for 30 more seconds. If the hummus is thick you may add 2 to 3 tablespoons water while the food processor is running to reach the perfect consistency.
Once it is creamy, remove it to a bowl and drizzle remaining 1 tablespoon olive oil over the top and sprinkle with red pepper flakes or paprika. Store hummus in an airtight container and refrigerate for up to 1 week.