Roasted Beet Hummus

2 medium beets

3 cups cooked chickpeas, or 2 (15-ounce cans) chickpeas, drained, with liquid reserved

⅓ cup chickpea liquid (plus more as needed)

½ cup tahini

¼ cup olive oil

2 lemons, juiced (~¼ cup lemon juice)

1 clove garlic

½ teaspoon salt

Preheat oven to 400°F. Place the beets in a covered cast-iron pot or baking dish covered with a tray  or aluminum foil and roast in the oven for 50 to 60 minutes, until beets are fork tender. Remove beets from oven and allow to cool. 

Add the chickpeas, chickpea liquid, tahini, lemon juice, olive oil, garlic, salt and roasted beets to a food processor or high-powered blender, and blend until the mixture is smooth and creamy. Add more lemon juice and salt to taste and serve!