Since so many of you loved my recent beet salad recipe, I thought you might be receptive to another thing I’ve been making out of roasted beets lately. The color here is lovely and it tastes good too. We dip veggies in it (little cucumbers are especially good) but you could use it in any other way you enjoy hummus.
If you need to know how to roast beets, click here. This takes some advance thinking, but I usually have some already roasted in my refrigerator.
Roasted Beet Hummus Recipe
1 can of organic chickpeas (set juice aside)
2 medium-sized beets (or 4 small), roasted and peeled
2 tbsp tahini
2 tbsp olive oil
2 tbsp fresh lemon juice
1 tsp sea salt
1 clove of garlic (optional)
Add all ingredients to a food processor or high-powered blender and blend until smooth and creamy.
Add more lemon juice or chickpea juice until you get the smooth consistency that you love.
Serve with your favorite vegetables!