To Make the Hummus:

1. Preheat oven to 375ºF.
2. Wash and cut 2 small beets into 4 and rub the quarters lightly with olive oil. Roast for 30-40 minutes, or until fork-tender.
3. Puree the roasted beets, 1 1/4 cup of chickpeas, the 2 minced garlic cloves, 1/4 cup tahini, 1/2 teaspoon of sea salt, and 1 tablespoon balsamic vinegar in a food processor or using an immersion blender. Mix in 2 tablespoons of olive oil at the end. If the hummus feels too thick, add a few tablespoons of water until desired consistency.

 To Make the Tortillas:

1. Put 3 cups of all-purpose flour, 1 teaspoon bamboo powder, and 1 teaspoon of sea salt in a bowl. Mix well.
2. Add 1/4 cup of olive oil and 3/4 cup of cold water, knead into a smooth dough. Separate into 11 balls, dust lightly with flour, and let rest for 5 minutes. Roll out into circles. Put the tortillas under a cloth until you're ready to cook them so they don't dry up
3. Heat a non-stick pan over medium heat, cook tortillas for 30 seconds on each side. Again, put the warmed tortillas under a cloth so they stay nice and moist.

To Make the Hummus Bites:

1. Brush some beet hummus into a tortilla, add a bit of chopped black olives, and some arugula. Be sure to put the fillings near the edge to make it easier to roll.
2. Roll the tortillas tightly and then slice into bite-sized bits