Take your chickpeas to the next level in this simple recipe for roasted red beet hummus. The earthiness of the beets, nuttiness from the tahini and bright acidity from the lemon makes for an amazing dip. Serve with naan and fresh veggies on the side for dipping.

Roasted Red Beet Hummus
Yield: about 3 cups

1 medium red beet (about 8 ounces), peeled and cut into 1/2-inch pieces
4 cloves of garlic, peeled
Extra virgin olive oil
Kosher salt
Freshly ground black pepper
1, 15.5 ounce can of chickpeas, drained and rinsed
1/2 cup tahini
1/4 cup water
The zest and juice of 1 lemon
1 tablespoon toasted sunflower seeds
2 tablespoons fresh parsley leaves
Naan and fresh veggies for dipping

1) Preheat an oven to 400 degrees F.

2) Toss the beets and garlic in a 9×9-inch baking dish with 1 tablespoon of olive oil, 1 teaspoon of kosher salt and 1/4 teaspoon of freshly ground black pepper. Cover tightly with foil and roast until tender when pierced with a pairing knife, 45 to 50 minutes.

3) Add the beets and garlic to the bowl of a food processor, along with the chickpeas, tahini, water, lemon zest and juice, 1/4 cup olive oil, 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Puree the hummus until all the ingredients are thoroughly combined and the mixture is smooth. Taste and adjust the seasoning if needed.

4) Spoon the hummus into a bowl, drizzle with olive oil and top with the sunflower seeds and parsley leaves. Serve with naan and/or fresh veggies for dipping.

*Cook’s note: If your hummus seems thick, add 1 tablespoon of water or extra virgin olive oil and puree until smooth. Also, if you do not have red beets, golden beets also work out great in this recipe, and the final hummus will be a bright yellow hue.