Preheat oven to 425 degrees F (220 degrees C).
Remove greens from
and rinse each beet with water. Wrap prepared beets in an aluminum foil pocket. Roast for 45 minutes to 1 hour depending on size of beets. Remove from oven and let cool. Peel beets when cooled.
Chickpeas (1 can)
by pinching each one to remove the outer skin. This step ensures a perfectly smooth hummus.
Add the roasted beets to the bowl of the food processor and pulse until finely chopped, stopping to scrape the sides as needed.
Once beets are well chopped, add the chickpeas,
Garlic (2 cloves)
, juice from the
Ground Cumin (1 tsp)
Fine Salt (1/2 tsp)
Tahini (1 Tbsp)
to the food processor bowl and process until well combined, stopping to scrape the sides as needed.
Last, add the
Olive Oil (1/4 cup)
to the food processor and blend until hummus is perfectly smooth.
Spoon hummus into a serving dish, drizzle with a bit of Olive Oil and top off with
Fresh Cilantro (to taste)
or parsley. I served my spread on toast with some avocado!