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Preheat oven to 4oo° and line a baking sheet with parchment paper. Cut beet into small cubes, place on baking sheet and coat with olive oil, sea salt, and black pepper.
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Roast in the oven for 25-35 minutes (depending on cube size) until soft and slightly crisping at the edges.
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Meanwhile, process chickpeas, tahini, lemon juice, goat cheese, garlic, salt, pepper, and coriander in a food processor until smooth.
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When beets are finished cooking add to the food processor and blend until mixture is smooth, about 2 minutes. Taste and season with salt, if needed.
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Transfer hummus to a shallow bowl.
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Enjoy!