Roasted beet hummus

Preheat the oven to 400. Season the beet with salt, pepper and olive oil and wrap it in foil.

Roast 45 to 60 minutes until the flesh is completely soft. Remove the skin and cut into chunks.

In a food processor, blend the parsley with some salt; add the chickpeas and roasted beet and blend again.

While pulsing, drizzle in the olive oil; add the pickled onion juice and pulse to mix.

Taste and adjust salt and pickled onion liquid. Serve on crusty toast with pickled onions and avocado slices.