1 pound red beets
6 tablespoons extra-virgin olive oil
1 (15 ounce) can no-salt-added chickpeas (garbanzo beans), drained and rinsed
¼ cup tahini
¼ cup fresh lemon juice (from 2 lemons)
1 ½ teaspoons ground cumin
1 ¼ teaspoons kosher salt
1 teaspoon ground coriander
⅛ teaspoon cayenne pepper
3 tablespoons pomegranate arils
3 tablespoons chopped pistachios
1) Preheat oven to 400 degrees F. Place beets on a sheet of aluminum foil; wrap beets tightly in foil. Bake in preheated oven until a knife inserts easily into center, 1 hour and 15 minutes to 1 hour and 30 minutes. Remove from oven, and unwrap; cool 15 minutes. Rub beets with a kitchen towel to remove skins; chop beets.
2) Place chopped beets, oil, chickpeas, tahini, lemon juice, cumin, salt, coriander and cayenne in a food processor. Process until smooth, about 2 minutes, stopping to scrape down sides as needed. Transfer to a serving bowl; top with pomegranate arils and pistachios (if desired).