Ingredients

• 2 large beets
• 1 head garlic , halved crosswise
• 1 tablespoon extra-virgin olive oil
• 1 pinch salt and ground black pepper to taste
• 1 , 15 ounce
• 0.25 cups extra-virgin olive oil
• 1 ½ lemons , juiced
• 2 tablespoons tahini
• 0.5 teaspoons ground cumin
• 0.5 teaspoons salt
• 0.5 teaspoons freshly ground black pepper
• 0.25 teaspoons cayenne pepper
• 0.25 cups plain Greek yogurt , Optional

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Poke beets all over with a fork; transfer to a microwave-safe bowl. Cover bowl with plastic wrap, leaving some room for air to escape. Cook beets in the microwave for 4 minutes. Wrap each beet with aluminum foil and place on a baking sheet.
3. 3 Season garlic halves with 1 tablespoon olive oil, salt, and pepper. Wrap each half with aluminum foil and place on the baking sheet.
4. 4 Bake in the preheated oven until beets are tender when pierced with a fork, about 35 minutes.
5. 5 Cool beets until running water for 1 minute. Peel off skins and transfer to a food processor.
6. 6 Squeeze garlic cloves into the food processor. Drizzle in any olive oil remaining on the aluminum foil. Add chickpeas, 1/4 cup olive oil, lemon juice, tahini, cumin, salt, pepper, and cayenne. Pulse until combined. Add Greek yogurt; process until smooth.

Nutrition per serving