Beet Goat Cheese Hummus

INGREDIENTS

• 1 baseball-sized red beet (about 6 ounces), scrubbed
• 1 15½-ounce can chickpeas, rinsed, drained
• ⅓ cup tahini, well mixed
• ¼ cup fresh lemon juice
• ¼ cup Goat Cheese
• 1 garlic clove, finely grated or smashed to a paste with flat side of knife on cutting board
• 1 teaspoon salt
• 10 cranks freshly ground black pepper
• ¼ teaspoon ground coriander

PREPARATION

Preheat oven to 425°. Wrap beet in foil and place on a foil-lined rimmed baking sheet. Roast 65 minutes. Let sit until cool. (or, buy a premade beet that is already cooked)

Meanwhile, put chickpeas, tahini, lemon juice, goat cheese, garlic, salt, pepper, and coriander in a food processor until smooth.

Rub beet with paper towel to remove skin. It should slide off easily. Trim root off and cut beet into pieces; add to food processor. Process until mixture is smooth, about 2 minutes. Transfer hummus to a shallow bowl. Enjoy!