1. Trim and peel beets, wrapping each beet individually first in parchment, then in foil.
2. Place on a roasting rack inside a half-size sheet tray and roast in a convection oven at 350°F for 1½ hours or until just tender.
3. Remove the beets from the oven and remove the foil and parchment covers, reserving any juice.
4. Allow the beets to cool under refrigeration on a clean half sheet tray.
5. Once cool, rough-chop the beets and add them to a blender.
6. Add the reserved juice and balsamic vinegar and blend on high, adding water as needed to create a smooth purée.
7. Season with salt and pepper as desired. Set aside.
8. Remove the root end of each garlic clove.
9. Place the garlic in a half-size hotel pan and add water.
10. Cover the pan with foil and bake at 350°F for 1½ hours, removing the foil during the last half hour to allow the garlic to caramelize in the pan.
11. Strain any excess liquid and place the softened garlic in a food processor.
12. Season with salt and purée until smooth
13. Add the drained garbanzo beans to the food processor with the roasted garlic, tahini and 2 Tbsp. fresh lemon juice.
14. Pulse ingredients until they are smooth. Use a rubber spatula and push down the sides. Pulse again.
15. With the food processor running slowly drizzle in the oil blend until smooth.
16. Season with salt and pepper.
17. Combine the hummus and 12 oz. of the beet purée in the food processor.
18. Pulse/purée until smooth and fully incorporated. Scrape the sides to ensure the hummus is completely purple and streak-free. Adjust the seasoning if necessary.
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