This Roasted Beet Hummus with Hazelnut Oil & Rosemary recipe is a bright snack worthy of serving to guests but simple enough to enjoy with weekday meals.
Using a food processor fitted with an S-blade, combine beans, beet pieces, tahini, maple syrup, lemon juice, salt, and pepper and process until completely smooth, 3 to 5 minutes. Season with more salt, if needed.
Transfer to a serving bowl, drizzle olive oil and hazelnut over it and then sprinkle with rosemary. Serve with fresh bread, crackers, or veggies.