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Roasted Beet Hummus

Yields6 ServingsPrep Time15 minsTotal Time15 mins

Ingredients
 16 oz can organic chickpeas (garbanzo beans)
 1 large roasted beet (or 2 small/medium sized beets)
 2 tbsp tahini
 zest of 1 large lemon
 2 tbsp lemon juice, freshly squeezed
 2 large garlic cloves
 1 tsp cumin
 1 generous pinch of Himalayan salt and black pepper
 2 tbsp extra virgin olive oil
Directions
1

Rinse, drain and dry chickpeas.

2

Pat roasted beet(s) dry, then cut into quarters.

3

Add all ingredients to food processor (besides the olive oil).

4

Stream olive oil into food processor while it's mixing. Blend until you have a creamy consistency.

5

Taste and add more spices, lemon juice or olive oil as needed. If the texture is too thick, add a small amount of water to loosen.

6

Keep hummus in fridge for up to a week.

Enjoy with crudités, sliced baguette or your favorite crackers!

Nutrition Facts

Serving Size 1/3 cup

Servings 6