For the Beet Hummus:

Roast the beets whole with garlic cloves, 1 tbsp avocado oil and thyme on a foil wrapped baking sheet.

Roast for 20 min at 400 until fork tender.

While the beets are roasting, heat rinsed chickpeas on the stove with 1 tbsp avocado oil, salt, pepper, cumin to taste.

Cook at medium for 15 minutes or until chickpeas begin to split. Transfer cooked chickpeas to food processor. Pour tahini and lemon juice into the food processor.

Meanwhile, check the beets.

Once tender, remove beets from oven and use a paper towel to peel away the beet skin. It should peel off easily.

Once removed, cut the beets into quarters reserving one of the quarters for dicing and topping the hummus (set aside).

Place quartered beets into food processor with garlic, thyme.

Puree hummus until smooth, pouring in remaining tbsp of oil, plus two tbsp warm water wall blending.

Season  to taste, then transfer smooth beet hummus to a serving dish to chill for at least one hour.

Top the hummus with beets, oil, fresh thyme salt & pepper.

Serve and enjoy!

For the Garden Crudités:

Arrange garden veggies and crackers on marble platter or cutting board.

Place beet hummus in center.

Serve with small plates.

Enjoy!