Beet hummus

• Produce

  • 1 15oz can Chickpeas
  • 1 Cilantro or parsley
  • 2 cloves Garlic
  • 1/2 Lemon, Juice of

• Condiments

  • 1 tbsp Tahini

• Baking & Spices

  • 1/2 tsp Salt, fine grain

• Oils & Vinegars

  • 1/4 cup Olive oil
  • 1 Olive oil

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Other

  • 3 Small or 2 medium roasted beets

Found on ful-filled.com

Directions

• Pre-heat oven to 425f
• Remove greens from fresh beets and rinse each beet with water
• Wrap prepared beets in an aluminum foil pocket
• Roast for 45 min - 1 hour depending on size of beets
• Remove from oven and let cool - peel beets once they are cool
• Prepare the chickpeas by pinching each one to remove the outer skin (this step ensures perfectly smooth hummus)
• Add the roasted beets to the bowl of the food processor and pulse until finely chopped, stopping to scrape the sides as needed
• Once beets are well chopped, add the chickpeas, garlic, lemon juice, cumin, salt, and tahini to the food processor bowl and process until well combined, stopping to scrape the sides as needed
• Last, add the olive oil to the food processor and blend until hummus is perfectly smooth
• Spoon hummus into a serving dish, drizzle with a bit of olive oil and top off with fresh cilantro or parsley