- Roasted Beet Hummus
Roasted Beet Hummus
Meal Tags: Dip, Make-ahead, Snack
Dietary Tags: Dairy-free, Egg-free, Gluten-free, Nut-free, Pescatarian, Vegan, Vegetarian
- 1 beet, peeled, chopped and cooked
- 1 15-oz can chickpeas, drained and rinsed
- 2 garlic cloves, minced
- 1 lemon, zest and juice
- 1 tbsp tahini
- Salt and pepper to taste
- 1/4 cup olive oil
In the bowl of a food processor, combine the beet, chickpeas, garlic, tahini, lemon, salt, and pepper. Blend until the mixture begins to become smooth. Add the olive oil while continuing to blend until the hummus has reached the desired consistency.
Serve immediately or store in the refrigerator for up to 5 days.