1 sm Beet; roasted
15 oz Can chickpeas (1-3/4 c);
-mostly drained
1 lg Lemon; zest of
1/2 lg Lemon; juice of
1 pn Salt
1 pn Black pepper
2 cl Garlic; minced
2 tb Tahini; heaping
1/4 c Extra virgin olive oil
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.
