Roasted Beet Hummus

Preheat your oven to 400°F (205°C). Remove the stems from the beets, then scrub and wash them until clean. Pat them dry with a clean towel or paper towel. Place the beets on a piece of foil and drizzle on some oil. Wrap the beet tightly in the foil and place it in a roasting dish or a baking sheet.
Roast for 45-60 minutes, or until they are fork tender. A sharp knife should slide easily in and out. Let them cool to room temperature. Use a small pairing knife to peel the skins off and cut the beets into large pieces.

In a food processor or high-powered blender, combine roasted beets, chickpeas, lemon juice, garlic, tahini, vinegar, red pepper flakes, salt, pepper, and 2-3 ice cubes. Blend for approximately 5 minutes.
While it’s blending, slowly add avocado oil to thin out the mixture. If the hummus is too thick, add cold water 1-2 tablespoons at a time until you achieve the desired consistency.
Try the hummus and adjust to your taste by adding more lemon juice, salt, or vinegar if necessary. Store leftovers in an air-tight container in the fridge for up to 7 days.