1Beet 1 cupChickpeas (mostly drained) 1Lemon (Zest) 1 tbspLemon Juice 1Sea Salt & Black Pepper 2Garlic (minced) 2 tbspsTahini 1/4 cupExtra Virgin Olive Oil 1 cupBaby Carrots
1.Once your beet is cooled and peeled, quarter it and place it in your food processor. Blend until only small bits remain. 2.Add remaining ingredients except for olive oil and blend until smooth. 3.Drizzle in olive oil as the hummus is mixing. 4.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. 5.Will keep in the fridge for up to a week.