2 medium beets (leaves removed, stems cut down to 2”, scrubbed and cleaned)

2 15oz jars/cans chickpeas (drained with liquid reserved)

1/3 c chickpea liquid (save the extra)

1/2 c tahini (extra virgin olive oil can be substituted)

1/4 c avocado oil (extra virgin olive oil can be substituted)

2 medium lemons (juiced)

2 cloves garlic from roasted bulb (recipe below)

1/2 tsp sea salt or Himalayan salt

Optional Garnish: vegan kale, basil, cilantro pesto (fresh herbs – cilantro, parsley, chervil, chives; toasted pine nuts; drizzle of oil)

Preheat oven to 400ºF
Lightly coat beets in some avocado oil and roast in a covered cast-iron pot or baking dish in the oven for about 50-60 minutes.
When fork tender, remove the beets from the oven.
Once cooled, remove the tail and stem off the beets. Cut into cubes.
Combine the chickpeas, 1/3 C of chickpea liquid, tahini, lemon juice, ¼ C avocado oil, roasted garlic cloves, salt, and beets to a high-powered blender. Blend until smooth and creamy. Add extra oil to achieve preferred texture.
Salt and pepper to taste.
Transfer hummus to a serving bowl and garnish with fresh herbs or pesto or toasted pine nuts. Serve with crudité (Make a chakra colorful plate, adding chia seed crackers, etc.)

Roasting Garlic Heads/Bulbs: (can just do one or multiple)

Preheat your oven to 400°F
Peel and discard the papery outer layers of the whole garlic bulb, leaving intact the skins of the individual cloves of garlic.
Using a sharp knife, cut ¼” to a ½” from the top of cloves, exposing the individual cloves of garlic.
Place garlic bulbs in baking pan or muffin tin with the garlic heads cut side up. (A muffin pan works great for this, as it keeps the garlic bulbs from rolling around.)
Drizzle a couple teaspoons of olive oil or avocado oil over each exposed head, using your fingers to rub the oil over all the cut, exposed garlic cloves.
Cover the bulb with a metal lid, silpat, or another baking sheet.
Bake at 400°F for about 30-40 minutes, or until the cloves are lightly browned and feel soft when pressed.
Cool and remove roasted garlic cloves from their skins. Allow the garlic to cool enough so you can touch it without burning yourself. Using a small knife, cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.