Roast beets & garlic: Preheat oven to 400°F. Place quartered 2 fresh beets, quartered and 4 garlic cloves, skin on (skins on) on a parchment-lined baking sheet. Drizzle with 1 tablespoons olive oil (for roasting) and roast for 30–35 minutes

until beets are fork-tender.

Remove garlic early: At the 20-minute mark, pull out the 4 garlic cloves, skin on. Peel off the skins and set the roasted cloves aside. Return beets to finish roasting.

Cool completely: Remove beets from the oven and allow everything to cool completely before blending. Do not skip this step.

Blend: Add cooled 2 fresh beets, quartered, 1 can chickpeas (15 oz), drained, roasted 4 garlic cloves, skin on, 3 tablespoons olive oil (for blending), 2 tablespoons runny tahini, juice of 0.5 small lemon, juiced, 0.5 teaspoons ground cumin, and 1 teaspoons sea salt to a food processor. Blend 2–3 minutes until completely smooth. Scrape down sides as needed. Add a splash of water for a looser consistency.

Taste & adjust: Taste the hummus and adjust — more lemon for brightness, more salt to bring out the flavors, or a little more tahini for extra richness.

Serve: Serve on toasted sourdough with sliced avocado, a sprinkle of dukkah, and chopped fresh parsley. Or serve in a bowl with a drizzle of olive oil alongside pita, crackers, or fresh vegetables.