• Drain chickpeas and reserve the chickpea brine, or aquafaba and set aside.
• In the food processor, add the garlic, 3-4 tbsp aquafaba and tahini. Process for about a minute. This should help to break down the garlic and also whip up the tahini.
• Add the beets and chickpeas and process again until mostly smooth, then stream in olive oil while processing. Begin with 1/4 cup.
• Add ice cubes and process again until fully broken down and incorporated. This helps to slowly add air and moisture to the hummus. You can adjust the texture by adding additional olive oil, or cold water, as needed.
• Once desired texture is achieved, taste and add salt as desired. Blend to incorporate.
• To serve, transfer to a bowl and use the back of a spoon to apply light pressure while rotating the bowl with your other hand. This will create a nice groove in the hummus so you can drizzle in extra virgin olive oil.

Pink Lettuce Salad

• Slice off the bottom stem of the pink lettuce heads and gently separate the leaves. In a bowl with ice cubes and water, gently submerge the lettuce to crisp it up. Thinly slice radish and add to the bowl as well.
• Drain all the water and gently pat the lettuce and radish dry using a kitchen linen or paper towels.
• In a small bowl or ramekin, whisk together olive oil, lemon juice, vinegar and salt. Gently dress the lettuce and radish, making sure the dressing is evenly distributed.
• Layer the dressed veggies on top of the hummus, then garnish with a sprinkle of sumac to finish.