Preheat oven to 375 degrees F and wash your beet (scrub and remove stem) then drizzle in some avocado oil then wrap tightly in foil. Roast for 1 hour (it should be tender) then set in the fridge to cool to room temp.

Once the beet is cooled, peel then cut into quarters.

Add tahini, lemon, garlic, cumin, and salt to a food processor then blend until smooth.

Then pour in the ice water a bit at a time through the top of the processor while it is still running until the hummus starts to look lighter in color (about 1-2 mins).

Add the rinsed and drained chickpeas as well as the beets to the processor and process for about 2-3 minutes until everything is combined. You may need to scrape the sides of the bowl to ensure everything is incorporated.

Enjoy!!