Beet Lemon Hummus
Beet & Lemon Hummus
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Servings: 6
- 1 small beet (roasted)
- 1 can chickpeas (cooked & drained)
- 1 1/2 large lemons
- Salt & pepper
- 2 cloves garlic (minced)
- 2 tablespoons tahini
- 1/4 cup extra virgin olive oil
Preheat oven to 425 degrees F.
Wrap beet in aluminum foil and roast for 40-50 minutes.
Once beet is cooled and peeled, quarter it and place it in food processor and blend well.
Add all remaining ingredients, except olive oil, and blend until smooth.
Drizzle in olive oil as hummus is mixing.
Taste and adjust seasonings as needed, adding more salt, lemon juice, or olive oil if needed. If too thick, add bit of water.