Another recipe…roasted beet hummus:

1 small beet, roasted*
1 15-oz. can cooked chickpeas, drained of most of the liquid
1/2 large lemon, juiced and zested
Salt and black pepper, to taste
2 large cloves garlic, roughly chopped
2-1/2 TB tahini
1/4 cup avocado oil

Peel and quarter the beet, then toss it into the bowl of a food processor and pulse a few times to finely chop it.

Add in everything else except the oil, including a big pinch of salt and several grinds of black pepper. Turn on the food processor and run for a few minutes until smooth, stopping to scrape down the sides of the bowl if necessary.

Turn the food processor back on and stream the oil in. Taste and adjust seasonings, and thin with a little water if it’s too thick.

Serve with pita chips** and assorted vegetables.

*To roast a beet, trim the stem end, scrub it clean under running water, then wrap it tightly in foil with a little avocado oil and place in a preheated 375F for 1 hour. Once it’s cooled, trim the root end, then peel and use.

**To make pita chips, take two pita breads (I used whole wheat ones) and cut each into six pieces (like a pie). For thinner, crispier chips, separate each triangle into two pieces; for thicker, chewier chips, leave them as they are.

Arrange on a cookie sheet and spray lightly with cooking spray. Bake at 375F for 7-10 minutes. Remove from the oven and sprinkle with salt and any other seasonings to taste (paprika and garlic powder are good choices).