Preheat the oven at 400F. Chop about 1/4″ from the top of the garlic head, exposing the cloves
Add the garlic head to a sheet of aluminum paper + the beets, and drizzle 2 teaspoons of olive oil over both
Cover with the aluminum and bake for 25-30 minutes, or until the garlic and beets are tender
Allow to cool, remove the garlic cloves from their skins, and add them to a food processor, with the beets, the rest of the olive oil, chickpeas, tahini, and lemon juice
Pulse until completely smooth
Set aside, and let’s sauté our garlic scapes
Heat sesame seed oil, and sauté the scapes for 4-5 minutes, until golden
Serve the hummus in a bowl, and top with the scapes, sesame seeds, pumpkin seeds, your favorite herbs (we used rosemary) and salt, to taste
Enjoy with vegetables, toast, crackers, or with salads!
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