Pink Beetroot Hummus Recipe

Preheat oven to 350°F.
Prepare the beets for roasting by washing them; scrub the beets, and cut the stems; reserve for another use. Cover the beets tightly with aluminum foil. Depending on the size of the small beets, roast them for 40 to 60 minutes.
3 small red beets
Remove from oven and let cool for 5-10 minutes. Once the beets are cooled, roughly chop them and reserve the beet juice to go in the hummus.
Put the roasted beets with beet juice, cooked chickpeas, tahini, olive oil, garlic, lemon, cumin if you are adding it, and sea salt in the food processor bowl. Blend until smooth for at least 3 to 5 minutes. During processing, add 4 tablespoons cold water. Stop the food processor and scrape the sides occasionally. Add another 2 to 4 tablespoons cold water if the hummus is too thick. The texture should be smooth and creamy.
2 cups cooked chickpeas, ¼ cup tahini, 1 tablespoon extra virgin olive oil, 1 clove garlic, 1 lemon, ½ teaspoon ground cumin, ¾ teaspoon fine sea salt, 8 tablespoons cold water
Serve with an extra drizzle of olive oil on top. Garnish with microgreens, parsley, or sesame seeds if desired.
Microgreens or parsley, Sesame seeds