1 small-medium roasted beet
1 15 oz. can garbanzo beans (chickpeas)
zest of one lemon
juice of half a lemon
2 large cloves garlic, minced
2 heaping Tbsp Tahini
1/4 cup extra virgin olive oil
salt and black pepper to taste
1. Prepare the beet by wrapping it in foil with a bit of canola or olive oil and roasting in a 350º oven for appx 1 hour, or until a fork easily slides into the beet. Once cooked, cool it completely in the fridge. You don't have to peel the garbanzo beans but if you want to (it makes for a smoother consistency), do so while the beet is cooking and cooling so you're ready to go when the beet is!
2. Once the beet is cooled, peel and quarter it and place it in your food processor, blending until it's in small bits.
3. Add everything else, except for olive oil, to the food processor and blend until you reach a smooth consistency. Add the olive oil gradually as you mix.
4. Taste and adjust the seasonings as you like! If it's not smooth enough, try adding more lemon juice or olive oil. The hummus will keep in the fridge for about a week. Enjoy!