The thing I love most about this recipe is the color. Remember the magenta crayon in the big Crayola box? That’s it.

• 2-3 medium beets (raw)
• (2) 15-oz. cans of chickpeas
• 2 cloves of garlic, chopped
• juice of 1 lemon
• 1 tsp. ground coriander
• 1 tsp. salt
• 1/4 cup tahini
• olive oil and parsley for garnish

#1 Roast the beets
Pre-heat oven to 425F. Slice off the greens from 2-3 medium-sized beets, and rinse thoroughly. Wrap the beets together in aluminum foil, and roast 45-60 minutes until a knife enters easily. Remove the beets from the oven and allow to cool. The peels will slide off easily once they are cool enough to handle.

#2 Make the hummus
Rinse and drain the chickpeas. Roll them around in your hands and pull away any loose skins. Set aside. Quarter the beets, and add them to the food processor, along with the juice of half a lemon. Pulse until finely chopped, scraping down the sides as needed. Add the chickpeas, garlic, coriander, salt, tahini, and remaining lemon juice to the food processor and blend until perfectly smooth.

#3 Serve
Spoon hummus onto a plate, using the back of a tablespoon to smooth it out. Drizzle with olive oil and sprinkle with fresh parsley. Serve with any combination of vegetables you like for dipping (I’m thinking carrots, jicama, endive), or crunchy crackers or pita or toast with avocado.

Thank you to fulfilled for a prior version of this magnificent recipe.