- 2 Roasted Beet, small
- 1 15-oz. can Chickpeas
- 1 large Lemon, zested
- 1/2 large Lemon, juiced
- 1 pinch salt and black pepper
- 2 large Garlic Cloves, minced
- 2 Tbsp Tahini
- 1/4 cup Extra Virgin Olive Oil
Peel and dice beets into cubes and roast in oven at 350 degrees for 20-25 minutes.
Once your beets are cooled place them in your blender or food processor and 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.