Beet Hummus

2 cloves garlic

1 large, 2 medium, or 2 small size red beets

1 can chickpeas, drained, juice reserved

2 tablespoons lemon juice

2 tablespoons tahini

1/2 teaspoon salt

1/4 teaspoon cumin

1 tablespoon extra virgin olive oil 

Cut tops and roots off of beet and place in a steamer basket in the instant pot. Add 1 cup of water and cook on high pressure for 20 minutes for small beets, 30 minutes for medium beets, and 40 minutes for a large beet. Let the pressure naturally release for 10 minutes, then release the rest of the pressure.  When beets are cool enough to handle, use a paper towel to wipe off the skin. 

Peel garlic and add to food processor. Process until finely chopped. Scrape down the bowl and add the peeled cooked beets. Process until smoothly pureed, scraping down the bowl halfway.  Add the chickpeas, lemon juice, tahini, salt, and cumin, and processes until very smooth, scraping down the bowl halfway. With the processor running, drizzle the olive oil through the feed tube. Scrape the bowl down and process again until very smooth. Taste and add additional salt as needed. Store covered in the fridge up to 1 week.