Wrap beets in aluminum foil, place on baking sheet, and then roast in the oven for about 45-50 minutes.
Let the beets cool and then peel them. If the skin does not come off easily, return to the oven to let it roast a bit longer.
Add the beets, ginger, garlic, lime juice, lime zest, and chickpeas to the food processor and pulse until minced. Scrape down the bowl, then add the tahini, and process until coarsely pureed. Add the olive oil and process until smooth.
Stir in the spices and salt.
Toast the English muffins and top them with roasted beet hummus, avocado, and microgreens.
Recipe by Eat Thrive Glow at https://www.eatthriveglow.com/open-faced-roasted-beet-hummus-sandwich/