This bean-free za'atar beet hummus is fresh and vibrant! The za'atar adds tangy and savory flavor, while the cumin seeds add toastiness and texture. It's thick, rich, and full of fiber. You won't even miss the chickpeas!
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and set aside. Place beets in a large bowl and drizzle with 1-2 Tbsp of avocado oil. Sprinkle in sea salt to taste and the za'atar. Stir to coat and pour onto prepare baking sheet. Bake for 60 minutes, stirring halfway through. Set aside to cool slightly once done.
While beets are cooling, toast the cumin seeds. Heat a small pan over medium-low heat and add the cumin seeds. Dry toast for about 3 minutes, stirring occasionally. Once slightly darker and fragrant, remove from heat and set aside.
To a food processor bowl, add the slightly cooled roasted beets, tahini, 2 Tbsp of olive oil, garlic, ground cumin, sea salt to taste and remaining 2 tsp of za'atar spice. Process until smooth, scraping down the sides with a spatula and re-blending, as needed. Taste and adjust flavors as desired and blend again, if needed.
Transfer to a serving bowl and mix in the toasted cumin seeds. If desired, add fresh cilantro and sesame seeds for garnish. Serve with whatever you like!