Infused Beet Hummus



Ingredients:
• 1 medium or 2 small red beets
• 2 garlic cloves
• 1½ cups cooked chickpeas, drained and rinsed
• 2 tablespoons tahini
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh squeezed lemon juice
• 2 to 3 tablespoons warm water
• ½ teaspoon each of cumin and corianderv
• Sea salt and freshly ground black pepper

Instructions:
Preheat the oven to 400°F. Drizzle the beets and garlic with olive oil and wrap in foil. Place on the baking sheet and roast 30—40 minutes, or until the beet is fork-tender. Let the beets cool and then peel the skins under running water. Add beets, garlic and other ingredients to blender or food processor.