INGREDIENTS * 1 baseball-sized red beet (about 6 ounces), scrubbed * 1 15½-ounce can chickpeas, rinsed, drained * ⅓ cup tahini, well mixed * ¼ cup fresh lemon juice * ¼ cup Goat Cheese * 1 garlic clove, finely grated or smashed to a paste with flat side of knife on cutting board * 1 teaspoon salt * 10 cranks freshly ground black pepper * ¼ teaspoon ground coriander PREPARATION Preheat oven to 425°. Wrap beet in foil and place on a foil-lined rimmed baking sheet. Roast 65 minutes. Let sit until cool. (or, buy a premade beet that is already cooked) Meanwhile, put chickpeas, tahini, lemon juice, goat cheese, garlic, salt, pepper, and coriander in a food processor until smooth. Rub beet with paper towel to remove skin. It should slide off easily. Trim root off and cut beet into pieces; add to food processor. Process until mixture is smooth, about 2 minutes. Transfer hummus to a shallow bowl. Enjoy! Recipe by Jillian Michaels https://www.instagram.com/p/CD4mA31n7bR/?igshid=pe8oumxcacuh