Description
The perfect accompaniment to fresh veggies or pita chips, this ruby-toned dip is a stunner at parties.
Ingredients
Scale
- 1 small roasted beet
- 1 15-ounce can cooked chickpeas
- 1 large lemon (zested)
- 1/2 large lemon (juiced)
- 1 healthy pinch of salt and black pepper
- 2 large cloves garlic
- 2 tablespoons of tahini
- 1/4 cup extra-virgin olive oil
Instructions
- Preheat the oven to 400°F.
- Wrap each beet in aluminum foil and roast them for 1-2 hours or until soft and tender.
- Cool beets completely, then peel and quarter. Place in a food processor and blend until only small bits remain.
- Add remaining ingredients except for olive oil and blend until smooth.
- Drizzle in olive oil as the hummus is mixing.
- Taste and adjust seasonings as needed, adding more salt, lemon juice, or olive oil if needed. If it’s too thick, add a bit of water.
Notes
Keeps in the fridge for up to a week