Step 1

Preheat oven to 375°

Step 2

Wash and scrub beet clean (removing all of the dirt). Wrap beet and whole garlic cloves individually in parchment paper. Then wrap foil around each parchment paper bundle and place on baking sheet. (You can skip the parchment paper if desired, I just prefer to use it as a buffer between the foil and my food)

Step 3

Roast beet and garlic cloves in preheated oven. After 30 minutes, remove garlic and set aside. Check beet to see if it is soft (a fork should insert easily). If beet is not ready, continue roasting 15 – 30 additional minutes.

Step 4

As they roast, add chickpeas to a medium saucepan, add enough water to cover, and stir in baking soda. Bring to boil, then reduce heat and simmer about 20 minutes.

Step 5

When done, the chickpeas should be soft and tender. Strain chickpeas and rinse with cool water. Set aside.

Step 6

When beet and garlic are roasted and slightly cooled, peel the garlic, roughly chop the beets and garlic, and add to food processor with chickpeas, chopped chipotle pepper, Juice of the lemon, cumin, salt, and sesame oil. Begin to blend, and then stream in olive oil. Continue to blend until hummus is smooth and creamy.

Step 7

Taste and adjust seasonings as needed, adding more salt, lemon juice, or olive oil if needed. If it’s too thick, add a bit of cold water until desired consistency is reached.

Step 8

Chill until ready to serve.