Earthy roasted beets and nutty walnuts and sesame seeds combine to give you the prettiest hummus in all the land.
Mix It Up: Wrap 1 1/4 lb. red beets in foil. Roast at 400° on a parchment paper–lined baking sheet until tender, about 1 hour. Let cool slightly. Peel and chop the beets. In a food processor, puree 1 can (about 15 oz.) chickpeas (rinsed), 1/4 cup tahini, 3 tbsp. fresh lemon juice, 1 small clove garlic, 2 cups of the chopped roasted beets, 1/2 tsp. ground cumin and 3 to 4 tbsp. ice water until smooth. With the machine running, drizzle in 2 tbsp. olive oil. Season with salt. Transfer to a bowl.
Top It Off: Garnish with the remaining chopped beets, sesame seeds, chopped toasted walnuts, and a drizzle of pomegranate molasses.