Roasted Beet Hummus P 3

By Bailey1_

Ingredients

• 1 small roasted beet
• 1 15 oz. can (1 3/4 cup) cooked chickpeas, mostly drained
• zest of one large lemon
• juice of half a large lemon
• healthy pinch salt and black pepper
• 2 large cloves garlic, minced
• 2 heaping Tbsp tahini
• 1/4 cup extra virgin olive oil

Details

Servings 6
Preparation time 10mins
Cooking time 10mins
Adapted from minimalistbaker.com

Preparation

Step 1

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.