In addition to the stunning color, beets give this hummus a gentle sweetness and earthiness. It's a favorite on the cafe menu at Healdsburg Shed in Northern California.
Serves 12 (makes 2 1/4 cups) (serving size: 3 tbsp.)
1. Preheat oven to 375°. Set beet in a small baking pan with 1/4 in. water and cover tightly with foil. Roast until tender when pierced, 1 to 1 1/4 hours.
2. Let beet cool; peel and quarter. Purée in a food processor until smooth, scraping inside of bowl as needed.
3. To beet, add chickpeas and reserved liquid, tahini, garlic, zest and juice of 1/2 lemon, 1/2 tsp. salt, and 1/4 tsp. pepper; whirl until smooth. Drizzle in 1/4 cup oil, pulsing to combine.
4. Add more lemon juice, salt, pepper, or oil to taste. If hummus is too thick, add a bit of water. Scrape into a bowl and top with chervil sprigs.
Make ahead: Up to 2 days, chilled.