Chili Roasted Beet Hummus

Ingredients

1 medium-sized beet (peeled)

1⁄2 tablespoons Coconut Oil

1 can Chickpeas (drained and rinsed AND peeled if you have time -- this makes it extra creamy!)

1⁄4 cups tahini

1⁄4 cups Olive Oil

1 tablespoon rice vinegar

1 tablespoon Coconut Sugar

1 tablespoon Lemon juice

1⁄2 tablespoons Minced Garlic

1⁄2 tablespoons unsweetened Thai chili paste

1⁄2 teaspoons Sea Salt

1⁄2 teaspoons Paprika

1⁄2 teaspoons Ground Ginger

Preheat oven to 425 degrees.
Slice beet off from the stem/leaves (discarding those or saving them for a salad like this one!) and then peel the beet.
Wrap the beet in aluminum foil, leaving the top open.
Add the 1/2 tbsp dollop of coconut oil to the top of the beet, then close up / wrap the aluminum foil to seal it in.
Bake for 45 minutes. Then, let cool either by sticking the cooked beet into the freezer for 5 - 6 minutes or the refrigerator for 30 minutes.
Once the beet is mostly cooled, cut it into a few smaller chunks.
Add all ingredients into your Blendtec (or a large food processor will work) and blend until smooth (approximately 2 minutes).
Serve with your favorite chopped up veggies and crackers!