Roasted beet hummus
1 medium-large beet, trimmed
1 - 15 ounce can of chickpeas
⅓ cup tahini
¼ cup freshly squeezed lemon juice
¼ cup water
½ tsp salt
Black sesame seeds
If using a fresh beet, preheat oven to 400F. Wrap it in aluminum foil and place it on a baking sheet. Cook for one hour or until tender.
Remove the beet from the oven and let it cool. Rub the skin off and dice it into medium size pieces.
Place all the ingredients in a food processor and process until smooth and creamy. You may need to add more water, one tablespoon at a time, to achieve the desired consistency.