ROASTED BEETS:

1. Pre-heat oven to 425f
2. Remove greens from fresh beets and thoroughly rinse each beet with water
3. Wrap prepared beets in an aluminum foil pocket
4. Roast for 45 min – 1 hour depending on size of beets
5. Remove from oven and let cool – peel beets once they are cool, the skin should just slip right off

FOR THE HUMMUS:

1. Prepare the chickpeas by rinsing & draining them
2. Add the roasted beets to the bowl of the food processor with the juice of half of the lemon and pulse until finely chopped, stopping to scrape the sides as needed
3. Once beets are well chopped, add the chickpeas, garlic, remaining lemon juice, coriander, salt, and tahini to the food processor bowl and process until well combined, stopping to scrape the sides as needed. Blend the hummus until perfectly smooth.
4. Spoon hummus into a serving dish, drizzle with a bit of olive oil and top off with desired toppings: fresh cilantro or parsley and a bit of fresh ground coriander seeds
5. serve with bread & avocado slices :)