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- Add the cubed beet to a steamer basket. Add about 1 inch of water to a small saucepan, and heat until simmering. Place the steamer basket over the water, and cover with a lid. Cook for 15-20 minutes, or until the beets are fork-tender.
- Meanwhile, add the beans, tahini, lemon juice, maple and sea salt to a food processor or blender. Once the beets are tender, add them as well, and puree until completely smooth.
- Transfer to a bowl, cover, and chill until completely cooled. Use a spoon to draw an “s” into the top layer of the hummus. Fill that divot with oil, salt, rosemary, pepper, and crumbled cheese, if desired.
- Serve with a fresh baguette, sliced vegetables, olives, and other dipping vessels of choice. Store leftovers in the fridge up to 3 days.