2-3 Veggie Box beets 1 can chickpeas (14 oz.) drained and rinsed 2 1/2 tablespoons tahini 2 cloves garlic 1 Tbsp lemon juice 1/2 tsp salt 1/4 tsp cumin Water to thin

Preheat the oven to 400°F. Wrap each beetroot in aluminum foil and roast them for 1 to 2 hours (it depends on the size of your beets) or until soft and tender. Once the beetroots are roasted, remove them from the oven and let them cool. Peel the skin and chop them into chunks. Place the beetroots, chickpeas and garlic into a food processor or blender and blend for 1 minute. Add tahini, lemon juice, salt, cumin, 1 teaspoon of water and blend until the hummus becomes smooth and creamy. If it's too thick, add more water until the consistency is perfect. Taste and adjust the seasonings, adding more salt or lemon if needed. Enjoy!