| 9 | 10 | 233 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 0 min | 6 |
| 1 beet(s) | Beets, raw (roasted ) |
| 1 can (15oz) | Chickpeas, canned, drained (rinsed and drained ) |
| 1 whole lemon(s) | Lemon peel (zest) |
| 1/2 whole lemon(s) | Lemon juice |
| 1 pinch | Salt |
| 1 dash | Black pepper |
| 2 clove(s) | Garlic (minced ) |
| 2 tbsp | Tahini |
| 1/4 cup | Extra virgin olive oil |
Roast your beet to your liking.
Once your beet is cooled and peeled, quarter it and place it in your 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.
| Meat Alternative | 0.6 |
| Vegetables | 0.7 |
