Roasted Beetroot and Garlic Hummus Recipe

Preheat oven to 375 degrees F (190 degrees C).

Poke beets all over with a fork; transfer to a microwave-safe bowl. Cover bowl with plastic wrap leaving some room for air to escape. Cook beets in the microwave for 4 minutes. Wrap each beet with aluminum foil and place on a baking sheet.

Season garlic halves with 1 tablespoon olive oil salt and pepper. Wrap each half with aluminum foil and place on the baking sheet.

Bake in the preheated oven until beets are tender when pierced with a fork about 35 minutes.

Cool beets until running water for 1 minute. Peel off skins and transfer to a food processor.

Squeeze garlic cloves into the food processor. Drizzle in any olive oil remaining on the aluminum foil. Add chickpeas 1/4 cup olive oil lemon juice tahini cumin salt pepper and cayenne. Pulse until combined. Add Greek yogurt; process until smooth.