Directions

• Prepare the beet
  Clean the beet thoroughly, then cut off the ends and remove any leaf parts. Using a sharp knife, pierce the beet’s skin all over to help it roast evenly.
• Roast the beet
  Place the beet in a small ceramic dish or oven-safe container. Drizzle olive oil over it, coating the surface well. Roast at 350°F (175°C) for 1 hour, or until the beet is fully softened. Once done, allow it to cool, then cut it into smaller pieces.
• Add chickpeas to the processor
  Add one can of chickpeas to a food processor. Reserve some of the chickpea canning liquid in case you need it later for adjusting the texture.
• Add beet and garlic
  Add the cut-up roasted beet and one fresh garlic clove to the food processor with the chickpeas.
• Add tahini, lemon juice, and olive oil
  Add ¼ cup tahini, 2 tablespoons freshly squeezed lemon juice, and 2 tablespoons olive oil to the processor.
• Season the hummus
  Season with ½ teaspoon ground cumin and ½ teaspoon sea salt. If you like heat, add cayenne pepper to taste, using a small amount.
• Blend until smooth
  Secure the lid and process until the mixture becomes smooth. If the hummus is too thick or dry, add water or reserved chickpea liquid one tablespoon at a time until the desired consistency is reached. Stop at least once to scrape down the sides with a spatula so everything blends evenly.
• Transfer to a bowl
  Remove the food processor blade and scrape the hummus into a shallow bowl, making sure to get every bit.
• Plate and garnish
  Use the back of a spoon to spread and swirl the hummus, creating deep grooves on the surface. Drizzle olive oil over the top. If desired, sprinkle with paprika and finish with chopped parsley or chives for color and freshness.