Beet Hummus

Ingredients:  

• 1 small beet, roasted

• 1 can cooked chickpeas, mostly drained

• 1 large lemon, zested

• 1/2 large lemon, juiced

• 1 healthy pinch salt and black pepper

• 2 large cloves garlic, minced

• 2 heaping Tbsp tahini

• 1/4 cup extra virgin olive oil

 Directions:

• Once your beet is cooled and peeled, 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.

   

  Recipes Adapted from minimalist Baker