Roasted Beet Hummus

• 1 medium beet (6 oz.)
• 1 can (15 oz.) chickpeas (garbanzos), drained, 2 tbsp. liquid reserved
• 1/4 cup tahini (sesame paste)
• 1 large garlic clove, minced
• 1 large lemon
• About 1/2 tsp. kosher salt
• About 1/4 tsp. pepper
• About 1/4 cup extra-virgin olive oil
• Small chervil or parsley sprigs (optional)

1. Preheat oven to 375u0b0. Set beet in a small baking pan with 1/4 in. water and cover tightly with foil. Roast until tender when pierced, 1 to 1 1/4 hours.
2. Let beet cool; peel and quarter. Puree in a food processor until smooth, scraping inside of bowl as needed.
3. To beet, add chickpeas and reserved liquid, tahini, garlic, zest and juice of 1/2 lemon, 1/2 tsp. salt, and 1/4 tsp. pepper; whirl until smooth. Drizzle in 1/4 cup oil, pulsing to combine.
4. Add more lemon juice, salt, pepper, or oil to taste. If hummus is too thick, add a bit of water. Scrape into a bowl and top with chervil sprigs.
5. Make ahead: Up to 2 days, chilled.

chickpeas, tahini, garlic, lemon, kosher salt, pepper, extravirgin olive oil, chervil

Taken from www.myrecipes.com/recipe/roasted-beet-hummus-0 (may not work)