Ingredients:

3 beets, roasted

1 large onion, roasted

2 cloves of garlic, roasted

1 tablespoon fresh parsley, roughly chopped plus more for garnish

2 1/2 cups chickpeas, drained + rinsed

2 tablespoons tahini

1/4 cup olive oil, plus more for drizzling

1/4 cup water

1 lemon, juiced

sea salt + pepper, to taste

2 oz black bean habanero harvest snaps, for serving

2 oz lightly salted harvest snaps, for serving

2 oz lentil bean tomato basil, for serving

Directions:

1. 1. Preheat oven to 400 degrees.
2. 2. Line a baking pan or dish with parchment paper & toss beets, onion, parsley & garlic in olive oil, salt & pepper.
3. 3. Roast for an hour, turning over beets halfway through.
4. 4. Let cool while you prepare the hummus.
5. 5. In a food processor add the chickpeas, tahini, olive oil, water, lemon, salt & pepper. puree until smooth.
6. 6. Peel the roasted beets & add the roasted beets, onion, garlic & fresh parsley. puree again until smooth.
7. 7. Transfer to serving dish & serve with black bean habanero, lightly salted harvest snaps & lentil bean tomato basil harvest snaps!

Bon Appetit!