BEETROOT HUMMUS

INGREDIENTS:

  • 1 Can Chickpeas (15oz), drained and rinsed

  • 1 pkg Cooked & Peeled Beets (8.8oz)

  •  2 cloves garlic

  •  zest and juice from 1 medium lemon

  •  2-3 tablespoons tahini

  •  2-3 tablespoons olive oil

  •  ¼ teaspoon salt

  •  ½ teaspoon ground cumin

INSTRUCTIONS:

  • Place the beetroots, chickpeas and garlic into a food processor and process for 1 minute until ground.  

  • Add all the remaining ingredients and process until creamy. It should have some grainy texture, that's ok. If it's dry or you want to thin it out and make it more creamy, add more tahini or water, until you like the consistency.

  • Adjust seasonings, adding more salt, cumin, olive oil, or lemon juice if needed. 

You can refrigerate it for a few hours or serve it up right away at room temperature