Creamy Roasted Beet Hummus

• Vegan
• Gluten free

• Produce

  • 2 Beets, medium sized
  • 1 3/4 cups Chickpeas, Cooked
  • 2 tbsp Rosemary, Fresh

• Condiments

  • 2 tbsp Lemon juice
  • 3 tbsp Tahini

• Baking & Spices

  • 1/2 tsp Salt, heaping

• Liquids

  • 2 tbsp Water

Found on thefullhelping.com

Description

Ingredients

• 2 medium sized beets
• 1¾ cups cooked chickpeas (or 1 can chickpeas, drained and rinsed)
• ½ teaspoon (heaping) salt
• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 2 tablespoons water
• 2 tablespoons fresh rosemary (optional)

Directions

• Preheat oven to 375 degrees. Wrap beets in foil and bake for 30-40 minutes, or until they can be easily pierced with a knife. Run beets under cold water for a few moments, and when youre sure theyre cool, slip the skins off with your fingers. Quarter beets and set aside.
• Place beets and chickpeas in a food processor and pulse to combine. Add the salt, tahini, lemon, and water. Process the mixture for a full 2-3 minutes, or until the hummus is super creamy, stopping to scrape down the bowl now and then.
• Pulse in the rosemary (omit it if you dont care for it). Serve, with crackers or pita chips if desired.