Make the hummus
Drain the chickpeas, reserving the liquid part and put the beans into blender or food processor. Add the tahini, chopped beet, minced garlic and lemon juice then process for 1 minute. Scrape sides and bottom of bowl, add the olive oil, paprika, coriander powder and 2 or 3 tablespoons of the reserved liquid from the chickpeas. Process for 1-2 minutes or until thick and smooth puree. If it’s too thick, you can add more liquid and process again until the consistency is perfect. Add salt and pepper as needed.
Transfer the hummus into a bowl. Drizzle with some extra olive oil and garnish with reserved chopped beets. Sprinkle with coriander and paprika or pepper and serving. Enjoy!
*Store the hummus in refrigerator up to 1 week.