1beetboiled until fork-tender, peeled, and chopped
2clovesgarlic
2tablespoonstahini
1 ½cups(246g)canned garbanzo beansdrained and rinsed
⅓cup(79ml)fresh lemon juicefrom about 2 lemons
½cup(118ml)olive oilplus more for serving
Kosher salt
Instructions
In the bowl of a food processor, combine the beet, garlic, tahini, and garbanzo beans. Pulse until the beans are well broken up.
Add the lemon juice through the feed chute and with the processor running, add the olive oil in a stream through the feed chute. Process the mixture until very smooth and creamy.
Season with salt.
Transfer hummus to a bowl, drizzle with more olive oil, and serve immediately or refrigerate for up to 5 days.