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Beet Hummus

This is my favorite way to eat beets, and encourages me to use that can of garbanzo beans in my pantry.
Ingredients:
  • 1 small roasted beet
  • 1 15-oz. can cooked chickpeas (mostly drained // 1 can yields ~1 3/4 cup)
  • 1 large lemon (zested)
  • 1/2 large lemon (juiced)
  • 1 healthy pinch salt and black pepper
  • 2 large cloves garlic (minced)
  • 2 heaping Tbsp tahini
  • 1/4 cup extra virgin olive oil
Directions:
  1. Preheat oven to 375 degrees F (190 C)
  2. remove the stem and most of the root from your beet
  3. scrub and wash underwater until clean.
  4. Wrap in foil
  5. drizzle on a bit of olive or avocado oil
  6. wrap tightly
  7. and roast for one hour or until a knife inserted falls out without resistance. It should be tender. Set in the fridge (in a bowl to catch juice) to cool to room temperature.
  8. Once your beet is cooled and peeled
  9. quarter it and place it in your food processor. Blend until only small bits remain.
  10. Add remaining ingredients except for olive oil and blend until smooth.
  11. Drizzle in olive oil as the hummus is mixing.
  12. Taste and adjust seasonings as needed
  13. adding more salt
  14. lemon juice
  15. or olive oil if needed. If it’s too thick
  16. add a bit of water.
  17. Will keep in the fridge for up to a week.