2 med Beets (skin on)
1 15-oz. Can Cooked Chickpeas, drained
1/2 Lemon (juiced and zested)
Salt +Pepper to taste
2 large cloves Garlic (minced)
¼ tsp Cumin (and or coriander)
2 heaping Tbsp Tahini
1/4 C Olive Oil
Instructions
Roast beets until tender and soft. Once your beet is cooled and peeled, quarter it and place it in a food processor. 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. Will keep in the fridge for up to a week.