Roasted Beet Hummus with Lemony Yogurt

Combine garlic, chickpeas, beet, tahini, 2 tablespoons lemon juice, water, salt, and cumin in a food processor, reserving some chickpeas and beets for garnish if desired. Puree until smooth. Taste for seasoning.

In a separate bowl, combine yogurt and remaining lemon juice. Whisk until smooth and season to taste with salt.

Transfer hummus to a serving bowl and garnish with the lemony yogurt, a drizzle of olive oil, mint leaves and some reserved chickpeas and beets. Serve alongside blue potato, pita chips or crudités.