Beet Hummus

I've incorporated Beets and Lentils into a Hummus before but after seeing my friend Jess's Beet Hummus on Instagram, I was inspired to make it like she did. When I asked Jess how she made it, her instructions were "Roast some beets, then throw them into a blender with chickpeas, garlic, cumin and tahini". Pretty straight forward I thought. Jess's recipe is located here and if you check it out you will see that there is a little bit more too it then just that but it is a really easy recipe. Me being the adventurous type, I just decided to go with her vague instructions and improvise. I got my picture to look pretty close to her's so I think I did a good Job :)

Ingredients:
1 - Cup Chickpeas (rinsed and drained)
4 - Small Beets
2 - Tbsp Dill
1 - Tsp Cumin
1 - Large Clove of Ontario Garlic (or 3 small Chinese garlic's)
6 - Tbsp Plain Greek Yogurt
Zest of one Lemon

Directions:
Preheat your Oven to 400.
Cut up beets in 1/8 pieces, put them into a bowl with a some olive oil, salt and pepper. Stir around until the beets are coated.

Dump the beets on to a baking sheet and put it into the oven for 40 minutes, flipping half way through.

Once they are done, they will look something like this.

Put everything, except the lemon zest, into the blender and blend until smooth. I started with everything except the Greek Yogurt and added it 1 Tbsp at a time until I got the consistency that I wanted.

Transfer to a serving dish and garnish with the lemon zest. We enjoyed this with an assortment of Crackers :)