Beet & Lemon Hummus
Hummus is a healthy snack loved by most people, and you can add just a bit of color and zing to it with beets. It may take a bit of getting used to the deep red-purple color, but this type of hummus has the perfect balance of sweetness from the beets and nuttiness from the chickpeas, all mixed in with zesty lemon and tahini.
Ingredients
- 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
Instructions
- Preheat oven to 425 degrees F.
- Wrap beet in aluminum foil and roast for 40-50 minutes.
- Once the beet is cooled and peeled, quarter it place it in a 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 a bit of water.
- Serve immediately.