Heart Beet Hummus! ~ It's sooo delicious!

Yield: 6 servings of 1/3 cup

Freezer Friendly! Refrigerate for up to 1 week

1 small roasted beet
1 15-ounce can cooked chickpeas -- (mostly drained // 1 can yields ~1 3/4 cup)
1 large lemon -- (zested)
1/2 lemon -- (juiced)
salt -- to taste, healthy pinch
pepper -- to taste, healthy pinch
2 large cloves garlic -- (minced)
1/4 cup tahini
1/4 cup extra virgin olive oil

Preheat oven to 425 degrees. Wash each beet thouroughly and cut off both the root and stem end. Rub each beet gereously with olive oil then wrap in foil. Roast for about an hour or until a knife inserts easily.

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.