Roasted Beet Hummus
Vegan, Gluten Free
Servings 3 cups
Ingredients
- 1 large garlic clove
- 1/4 cup olive oil
- 1/3 cup tahini
- 1/4 cup fresh lemon juice
- 2 cups cooked chickpeas (one 19oz can)
- 1/2 cup roasted beets, chopped
- sea salt and fresh black pepper, to taste
Instructions
- Add the garlic, olive oil, tahini, and lemon juice to a food processor or high-speed blender and blitz. Add the remaining ingredients and blend until smooth. You can add a bit of water, one tablespoon at a time, to get things going if needed.
- Transfer the hummus to an airtight container and store in the fridge for up to a week.