BEET HUMMUS with local radishes

Add 1 15oz can of chickpeas (drained, save the liquid), juice of 1/2 a lemon, 1/4 cup of olive oil, 1 heaping tbsp of tahini, 1 small cooked red beet, 2 cloves of garlic, and 1/2 tsp of salt to a food processor. Blend until smooth. Plate and top with thinly sliced radishes, olive oil, flaky salt, and parsley! Or store in an airtight container in the fridge.