Beet Hummus with Meyer Lemon & Tahini

1 medium or 2 small red beets, scrubbed (greens reserved for garnish)
3 sprigs fresh rosemary
3 tablespoons extra-virgin olive oil, divided
Coarse salt
Freshly ground black pepper
1 15-ounce can or pouch Green Valley garbanzo beans (chickpeas), drained and rinsed
1 large clove minced fresh garlic
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1 teaspoon Meyer lemon zest, some reserved for garnish
3 tablespoons Meyer lemon juice
1/4 cup extra-virgin olive oil
3 tablespoons tahini
1 teaspoon honey
Sesame seeds, for garnish
Fresh vegetables and warm pita bread, for serving

Preheat the oven to 400°F.
Place the beet and rosemary sprigs on a large piece of tin foil, drizzle with 1 tablespoon of the olive oil, and sprinkle with a pinch of salt and pepper. Wrap up the foil like a package and place in the oven.
Bake until the beets are very tender and a knife slides right through, about 40 minutes. Once the beets are cool enough to handle, rub or slice off the skin and rough chop the flesh.
Remove the skins from the chickpeas by rubbing them between your fingers and slipping them off.
In a food processor, combine the beets, chickpeas, garlic, coriander, cumin, Meyer lemon zest and juice, tahini, and honey and pulse until combined.
With the machine running, drizzle in 1 tablespoon of the olive oil a little bit at a time and then drop in several ice cubes. Continue to pulse until the hummus is silky and smooth. You can also add some of the oil from the tahini to loosen as needed. Season to taste with salt.
Refrigerate the hummus until lightly chilled, transfer to a bowl, garnish with some small beet greens, the remaining 1 tablespoon olive oil, lemon zest, and sesame seeds. Serve with fresh veggies and warm pita bread.

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