Step 1

(it’s easiest to use a leftover cooked beet!): Go to Oven Roasted Beet, Instant Pot Beets, or How to Boil Beets.

Step 2

Peel the garlic. Drain the chickpeas into a liquid measuring cup. Juice the lemon.

Step 3

Add the garlic to the bowl of a food processor and process until finely chopped. Add beet (cut into quarters), chickpeas, lemon juice, tahini, kosher salt, and 3 tablespoons aquafaba (water from the chickpea can). Puree for 30 seconds, then scrape down the bowl. Taste. If necessary, add 1 to 2 tablespoons aquafaba. Puree for 1 to 2 minutes to come to a creamy consistency. Store refrigerated for 7 to 10 days.

Step 4

Top the hummus with cilantro leaves. Serve with veggies, pita bread, or crackers (like these homemade crackers!)