beet hummus and color veggies

Beet Hummus

Adding roasted beet to a simple hummus recipe is an easy and inexpensive way to brighten up any grazing board, crudites or lunchbox!

    Ingredients

    • 1 small beet, roasted cooled and peeled
    • 1 (15 ounce) can garbanzo beans drained and rinsed
    • 2 minced cloves of garlic
    • 2 heaping tablespoons tahini
    • 1 lemon, zest and 1 juice
    • 1/4 cup olive oil
    • 1/2 tsp. each of sea salt & black pepper

    Cooking Instructions

    1

    Preheat oven to 375 degrees F, remove the stem and most of the root from your beets, and scrub and wash them underwater until clean. Wrap beet in foil, drizzle on a bit of olive or avocado oil, wrap tightly, and roast for one hour or until a knife inserted falls out without resistance. They should be tender. Set in the fridge (in a bowl to catch juice) to cool to room temperature.

    2

    Once your beet is roasted, cooled and peeled, quarter it and place it in your food processor or high powered blender and blend until only small bits remain. Place remaining ingredients into food processor or high speed blender, scraping sides periodically.

    NOTE: To thin/smooth hummus add ice chips with water as needed. Adjust seasoning you can add spices like cumin or smoked paprika for added flavor.

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