Roasted Beet Hummus

Ingredients
- 1 medium red beet roasted
- One 15 ounce can of chickpeas or 1¾ cups drained but not rinsed
- 2 Tbs tahini preferably raw if you can find it
- Juice of half a lemon
- 2-3 cloves of garlic minced
- Pinch of Himalayan sea salt or other sea salt fine ground
- Pinch of black pepper to taste
- ¼ cup olive oil
Instructions
- 1. Preheat oven to 375°, and wash and trim the beet.
- 2. Place the beet in the center of a flat piece of aluminum foil (make sure foil is large enough to wrap tightly around the beet), then drizzle the beet lightly with a small amount of olive oil.
- 3. Once oiled, wrap the beet, place on a baking tray and roast for about an hour.
- 4. When you remove it from the oven and unwrap it, you should be able to easily pierce the beet with a fork. Once beet reaches desired consistency, open the foil completely and allow beet to cool.
- 5. When its cooled, cut the beet into quarters and remove the skin (it should come off easily).
- 6. Place the beet in a food processor and process until only small pieces remain.
- 7. Add all the remaining ingredients except the oil.
- 8. Process until smooth and then drizzle the oil in little by little as it is continuing to process.
- 9. Taste and adjust for taste as necessary.
Notes
Enjoy immediately or refrigerate in a sealed glass container for up to a week.


WANT MORE RECIPES?
Check out my New eBook Thirty30 for 30 easy, delicious plant-based meals you can prepare in 30 minutes!

WANT MORE RECIPES?
Check out my New eBook Thirty30 for 30 easy, delicious plant-based meals you can prepare in 30 minutes!