Crumbled feta and microgreens, for garnish (optional)
All you do:
1. Bring a large pot of water to a boil and add beets. Boil for 40 minutes, or until very tender. Drain and rinse under cold water; remove skins and dice. Place diced beets in the fridge to cool completely (for about 30 minutes).
2. Place the beets, cumin, coriander, garlic powder and lemon zest/juice in a food processor and process for 1 minute. With the machine running, stream in the olive oil. Add tahini and salt (to taste) and process again until very smooth.
3. Transfer hummus to a serving bowl and garnish with crumbled feta and microgreens, if desired. Serves 8.