Beet Hummus

SERVINGS: 4-6

INGREDIENTS

• 3 small cooked beets, roasted or steamed until tender
• 1 15 oz can chickpeas, drained
• 1 tsp lemon zest
• 1 lemon, juiced
• Salt, to taste
• 2 cloves garlic, minced
• 1/4 cup tahini, add more if needed
• 1/4 cup olive oil

Add the beets to a large food processor or blender. Process until small little bits remain. Add the remaining ingredients (except for the olive oil) to the bowl and process until smooth, scraping down the sides with a rubber spatula if necessary. Add the olive oil and continue to process until fully incorporated. Season to taste (add a little extra salt or tahini if desired).

This hummus recipe is delicious served with veggies or on toasted bread. Store in the refrigerator for up to 5 days.

THANK YOU TO OUR SPONSOR, ARIZONA COMPLETE HEALTH, FOR THIS FRESH AND HEALTHY RECIPE.