Roasted Beet Hummus

1 small beet

2 cloves garlic

1 (15-ounce) can chickpeas

3 tablespoons stirred tahini

Juice of 1 lemon

1/4 cup extra virgin olive oil, plus more for roasting beet and garnish

Salt to taste 

Chopped parsley or cilantro, for garnish 

Warm pita, for serving

Heat oven to 400F.

Place beet on a piece of foil. Drizzle with oil and season with salt. Wrap up beet and roast until tender, about 45 minutes. Let cool and peel. 

In the bowl of a food processor, combine beet and garlic. Process until finely chopped, about 1 minute. Add chickpeas and process until finely chopped, about 1 minute more. 

Add tahini and process until puréed, then add lemon juice and oil. Process until smooth. Season with salt. Transfer to a serving bowl, garnish with herbs and oil as desired, and serve with warm pita.