Ingredients:

• 1 small roasted beet
• 1 15 oz. can (1 3/4 cup) cooked chickpeas, mostly drained
• zest of one large lemon
• juice of half a large lemon
• pinch salt and black pepper
• 2 large cloves garlic, minced
• 2 heaping Tbsp tahini
• 1/4 cup extra virgin olive oil

Directions:

Roast and peel the beet. Quarter it and place it in your food processor. Blend until only small bits remain. Add remaining ingredients except for olive oil and blend until smooth. Drizzle in olive oil as the hummus is mixing. Taste and adjust seasonings as needed, adding more salt, lemon juice or olive oil if needed. If it's too thick, add a bit of water. Will keep in the fridge for up to a week.