Recipe By Salt and Lavender
1 small beet
2 cloves garlic
1 (19 fluid ounce) can chickpeas, drained
Juice of 1/2 lemon
2 tablespoons tahini
1/3 cup olive oil
Pepper, to taste
Pre-heat oven to 450F.
Line a baking dish with tin foil. Wash beet and trim the leaves/stem back (leaving an inch or two) if your beet has any. Don't trim the tail as you'll lose juice (and thus flavor) while roasting.
Add beet to the foil-lined baking dish and then cover with tin foil. Roast for at least 45 minutes. Check if beet is done by inserting a skewer. If it slides in easily (through the beet's centre), it's done.
Remove from oven and let cool for 5-10 minutes.
When the beet is cooling, you can get the hummus going. Add the chickpeas, garlic, lemon juice, tahini, salt, and pepper. Blend on high and slowly drizzle in olive oil. Blend until smooth (this may take a few minutes).
Once beet has cooled for a few minutes, peel it (I used a knife). Cut beet into a few chunks and place into food processor. Blend on high until it's smooth and mixed together.
Serve chilled with an extra drizzle of olive oil if desired.