Servings 8

Ingredients: 

• 2 small to medium beets
• 1 (15.5 oz) can chickpeas, drained and rinsed
• 1/4 cup tahini 
• 3 to 4 cloves garlic 
• 3 Tbsp. lemon juice 
• 2 tsp. lemon zest 
• 1/2 tsp. cumin
• 1 tsp. sea salt 
• 2 to 3 Tbsp. olive oil 

Directions: 

1. Preheat oven to 400 degrees F. 
2. Trim the leaves of the beets so that just a bit of the stem is left then clean and scrub them well. Wrap each beet individually in foil and roast in the oven for 1 hour. 
3. Once the beets are done roasting, run them under cold water to make them easier to peel and give them a rough chop. 
4. Add all the ingredients into the food processor, except for the oil, and puree for 1 to 2 minutes. Scrape the sides and continue pureeing for an additional 3O seconds. Slowly add the oil while the mixture is processing, adding more as needed , until nice and creamy. 
5. Serve and enjoy! 

Do you have a favorite hummus recipe? Share with us in the comments below!! 

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