• Preheat oven to 400°F.
• Wash beets and remove stems. Wrap each beet with aluminum foil, and place on a foil-covered pan.
• Place pan in oven and cook 45 - 60 minutes, until softened, then remove and allow to cool.
• While beets are cooking, combine remaining ingredients in a food processor or blender: drained chickpeas, garlic, olive oil, lemon juice, salt and cumin.
• Blend on low until you have a smooth texture, adding liquid from chickpeas, or olive oil one tablespoon as a time to reach desired texture.
• When beets are done cooking, peel, cut into quarters, and add to the hummus mixture.
• Blend to desired smooth texture. If the hummus is too thick, thin with one tablespoon at a time with liquid from chickpeas, olive oil, or lemon juice to taste 

Nutritional Information

Makes about 2 cups (about 16, 2-tablespoon servings). Approximate nutrients per 2 tablespoon serving: 55 calories, 3 grams protein, 3 grams fat, 5.5 grams carbohydrate, 1.5 grams fiber, 114 milligrams sodium, 11 milligrams calcium.

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Recipe created by Mary-Jo Sawyer, VCU Health Registered Dietitian.