Ingredients: 3 small-medium beets, stemmed and quartered 15 oz can of chickpeas Juice of one large lemon (about 2-3 tablespoons) 3 medium cloves of garlic 3 tablespoons of olive oil, divided, plus more for serving 1/2 teaspoon salt 1/2 teaspoon cumin 3 tablespoons water optional: 1/4 cup tahini Directions: To roast beets: Place beets and about 1 tablespoon olive oil in tin foil and wrap up tightly. Bake at 375 degrees F for ~45 minutes-an hour. Let cool in fridge for about 20 minutes. For Hummus: 1) Combine cooled beets, chickpeas, garlic, lemon juice, olive oil, salt, and cumin (plus the optional tahini) all into your food processor or blender. 2) Process for ~30 seconds. 3) Add in about 2-3 tablespoons of water and blend for another 30-45 seconds. 4) Continue to blend and process until you get the creamy consistency that you want. 5) Drizzle a bit of olive oil and lemon zest on top and ENJOY!