Heart Beet Hummus! ~ It's sooo delicious!

Super creamy roasted beet hummus! This slightly sweet, lemony vibrantly pink dip is perfect with chips, pita, veggies or as a sandwich spread.

Servings 6 (~1/3-cup servings)

 1 small roasted beet (see below)**

1 (15-oz. can) cooked chickpeas, mostly drained

1 large lemon (zested)

1/2 large lemon (juiced)

1 healthy pinch salt and black pepper

2 large cloves garlic (minced)

2 heaping Tbsp tahini

1/4 cup extra virgin olive oil

**Preheat the oven to 375 degrees. Remove the stem and most of the root from your beet, and scrub and wash underwater until clean.

Wrap beet(s) in foil, drizzle on a bit of olive or avocado oil, wrap tightly, and roast for one hour or until a knife inserted falls out without resistance. They should be tender. Let cool to room temperature.

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.

Hummus will keep in the fridge for up to a week.

** When I roast beets, I roast A LOT! They keep well for a good week and they are delicious cubed and added to salads for a boost of phytonutrient color!

Will keep in the fridge for up to a week.