Roasted beet hummus
1 can chickpeas
1 clove garlic
2 tbsp olive oil
2 heaping tbsp tahini
1/2 tsp Maldon salt
1 tbsp lemon juice
1 tsp cumin
Black and white sesame seeds (optional)
Rinse the chickpeas and place them in a food processor along with the garlic, peeled and roasted beets, olive oil, tahini, salt, cumin, and lemon juice.
Blend until the hummus is smooth and creamy.
Top with sesame seeds and a drizzle of olive oil.