BEET & RICOTTA HUMMUS

styling by TAYLOR BENNETT    |    photography by KELLY MOORE CLARK

WHAT YOU’LL NEED:
1 red beet
1 15 1/2 ounce chickpeas
1/3 cup tahini
1/4 cup fresh lemon juice
1/4 cup ricotta
1 garlic clove
1/4 teaspoon ground coriander
Mint leaves, poppy seeds, olive oil

DIRECTIONS:

Roast beet in foil at 425º for 60 minutes. While beet is roasting, process chickpeas, tahini, ricotta, lemon juice, garlic, salt, pepper and coriander in a food processor. Once beet is cool, use a paper towel to remove skin. Trim root end and cut in pieces before adding it to a food processor. Season with salt and add hummus to a bowl. Top with mint and poppy seeds and drizzle with oil.