Beet Hummus Recipe

Add 2-3 small, peeled, and cooked beets to the bowl of a food processor and pulse several times until finely chopped.
Add ¼ cup tahini, 1 (15-oz) can (or 1½ cups cooked chickpeas), 1 teaspoon lemon zest, 2 tablespoons fresh lemon juice (you can add more to taste), 1 teaspoon of salt, and 2-4 tablespoons of extra virgin olive oil.
Process for 1 to 2 minutes, stopping to scrape down the sides and bottom of the bowl as needed, until smooth and creamy.
If needed, add additional olive oil or a small splash of water to reach your desired consistency. Taste and adjust seasoning with more lemon juice, salt, or tahini if desired.
Transfer to a serving bowl, drizzle with olive oil and add toppings if using.