Makes 2-1/2 cups

Ingredients:

1 medium beet, roasted

2 cups cooked chickpeas

3 garlic cloves, peeled

1 Tablespoon Tahini

1 tsp. Smoked paprika

Juice of 1 large lemon

1/4 cup virgin olive oil

1/2 tsp. sea salt

1/4 tsp. freshly ground black pepper.

Preparation

1. Preheat oven to 375 degrees
2. Remove stem and roots from beet and wash
3. Drizzle a little of the olive oil and wrap in foil.
4. Bake till tender when poked with a knife, about one hour. Let cool.
5. In a blender or food processor mash the cooked chickpeas with the rest of ingredients until smooth. Season to taste with salt and pepper.
6. Place the hummus in a medium bowl and serve with pita or tortilla chips.