Beet Hummus

Preheat the oven to 400°F. Peel and dice the beets. Place them on a piece of tinfoil and drizzle with 1 tbsp water. Wrap the beets up tightly and bake, directly on the oven rack, until fork tender, 30 to 35 minutes.

Strain the liquid from the chickpeas (also known as aquafaba) into a small bowl. Add the chickpeas, tahini, garlic, juice from half the lemon, pinch of salt and pepper, and roasted beets to the food processor. Blend the hummus, adding 1 tbsp of aquafaba at a time, until smooth.

Pick the parsley leaves and roughly chop. Serve the beet hummus in a bowl. Top with a drizzle of olive oil, a sprinkle of salt and chopped parsley.