Curried Beet Hummus

1 14-ounce can chickpeas, drained and rinsed

3-4 small cooked beets 

1-2 cloves garlic

2 Tbsp. extra-virgin olive oil

2 Tbsp. fresh lemon juice

1 heaping Tbsp. tahini

2 tsp. honey (or maple syrup)

1 1/2 tsp. yellow curry powder

1/2 tsp. kosher salt

1/4 tsp. ground black pepper

1. Place all ingredients in a food processor. Blend until smooth, stopping once or twice to scrape down the sides of the bowl. If the mixture is too thick, add warm water 1 Tbsp. at a time, until desired consistency.
2. Transfer the hummus to an airtight container and let rest in the refrigerator for several hours before serving, or up to overnight. The flavors really come together in this dip the longer you can let it rest.
3. Serve Curried Beet Hummus with pita chips, crackers, and/or fresh vegetables for dipping.