Roasted Beet Hummus 

Ingredients:
1 beet (medium-sized)
15 ounces canned chickpeas (one can), drained and rinsed
2 tablespoons tahini paste
3 tablespoons Filippo Berio Extra Virgin Olive Oil
Juice and zest of 2 lemons
6 garlic cloves (roasted for a milder flavor)
1/4 teaspoon cumin
1/2 teaspoon salt
1 tablespoon water (adjust for desired consistency)
Instructions:
Roast the Beet:
Preheat your oven to 400°F (200°C). Wrap the beet in aluminum foil and place it on a baking sheet. Roast for about 45-60 minutes, or until tender when pierced with a fork. Let it cool, then peel and chop into smaller pieces.
Prepare the Hummus:
In a food processor, combine the roasted beet, canned chickpeas, tahini paste, olive oil, lemon juice and zest, roasted garlic cloves, cumin, and salt.
Blend:
Process the mixture until smooth. If the hummus is too thick, add water a tablespoon at a time until you reach your desired consistency.
Taste and Adjust:
Taste the hummus and adjust the seasoning if needed, adding more salt, lemon juice, or cumin to your preference.
Serve:
Transfer the hummus to a serving bowl. Drizzle with extra olive oil and garnish with additional lemon zest or herbs if desired. Serve with pita bread, fresh vegetables, or crackers.