Beet Hummus

Preheat the oven to 400 degrees F.

Wrap the beet tightly in foil and place on a small rimmed baking sheet. Transfer to the oven to roast until fork tender, about 50 minutes to 1 our 15 minutes. Remove from the oven and let cool. Once the beet is cool enough to handle, remove the skin with clean hands under running water or use a paper towel to gently rub off the skin. Roughly chop the beet and set aside. You should have about ¾ cups - You can alternatively use store-bought cooked beets!

While the beet roasts, add the chickpeas and baking soda to a small saucepan and cover with water 2 inches above the chickpeas. Bring the mixture to a boil over high heat. Once boiling, turn the heat down to medium and let boil for 20 minutes, until the chickpeas are soft and some of the skins are beginning to come off. Drain the chickpeas and rinse them under cold water. Set aside.

In a food processor fitted with the blade attachment, add the chopped beet and garlic. Pulse until very finely chopped, scraping down the sides as necessary. Add the rinsed chickpeas, tahini, olive oil, lemon zest, lemon juice, coriander, cumin, and salt to the food processor and blend until completely smooth, about 1 minute, scraping down the sides as periodically.

Transfer the hummus to a shallow bowl and swirl in the bowl. Top with optional drizzle of olive oil, lemon zest and microgreens and serve with pita wedges and/or veggies.