Beet Hummus - Suzy L

1 15 oz can chickpeas, rinsed and drained or 1/12 C cooked
1 medium beet, roasted *
1 clove garlic
2 Tbsp tahini
3 Tbsp fresh lemon juice
1/4 C extra-virgin olive oil
3/4 tsp fine sea salt
Optional garnishes - Chopped cilantro, flaky sea salt, olive oil

In a food processor or high speed blender combine the chickpeas, beet, garlic, tahini, olive oil and salt. Process on high until smooth, stopping as needed to scrape down the sides and underneath the blade with a rubber spatula.
Transfer to a small serving bowl and garnish if desired

*To roast the beet

Wrap the beet in foil and roast it at 350° for 45 - 60 minutes for small beets and 60 - 90 minutes for large beets. When a fork or skewer pushes easily into the beet it is done.

Or cut the beets in smaller pieces, wrap in foil and roast at 350° for 60 minutes. When a fork or skewer pushes easily into the beet it is done