Red Beet Hummus

By Vegiegail

Recipe from Cooking Stoned

Ingredients

• 2 medium red beets
• 2 tbsp. sesame seeds
• 1 cup cooked chickpeas
• 1 garlic clove
• 1/2 Meyer lemon, juiced
• 1/4 cup olive oil
• 1/2 tsp. sea salt
• Alternately: Substitute 2 Tbsp tahini for the sesame seeds and olive oil.

Preparation

Step 1

Trim beets, wrap ‘em in foil, and place them on a parchment lined
baking sheet. Roast them in the oven at 375° F for 1 hour, until fork tender.

In a small fry pan, toast sesame seeds over a medium-high heat until
golden brown, about 5 minutes. Remove beets from oven and let
cool, and then peel and cube them.

Add all ingredients to a food processor and puree until smooth.Eat the hell out of this dip and try to share!