Roasted Beet Hummus
  • 1small roasted beet
  • 115 oz. can cooked chickpeas
  • zest of one large lemon
  • juice of a large lemon
  • pinch of salt and black pepper
  • 2large cloves garlic
  • 2heaping tablespoons tahini
  • 1/4cup extra virgin olive oil
  1. Once your beet is cooled and peeled (beet needs to be roasted 1st) quarter it and place it in your food processor. Blend until only small bits remain. Add remaining ingredients except for olive oil and blend until smooth. Drizzle in olive oil as the hummus is mixing. Taste and adjust seasonings as needed, adding more salt, lemon juice or olive oil if needed. If it’s too thick, add a bit of water. Will keep in the fridge for up to a week.