Roasted Beet Hummus

1 small roasted beet
1 15 oz can cooked chickpeas, drain (saving the bean juice)and rinse
1 large lemon zested
½ large lemon juiced
1 healthy pinch of sea salt and black pepper
2 large cloves garlic
2 heaping Tbsp tahini
2 Tbsp olive oil
2 Tbsp bean juice, more if needed

Roast beet.  Once cooled, peel and cut in quarters place in food processor

Add remaining ingredients except oil and blend until smooth

Drizzle in oil as hummus mixes

Taste and adjust seasonings, salt, pepper, lemon juice  if too thick add bean juice or water

Keeps in fridge for up to a week.  If it lasts that long LOL