Name: Roasted Beet Hummus
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 3/4 cup of beets, roasted and peeled (see here for roasting instructions); 1 ½ cups of cooked chickpeas, peeled, drained and rinsed; 2 garlic cloves; 3 tbsp of tahini; 2 tbsp of fresh lemon juice; 2 tablespoons extra-virgin olive oil; 2 tablespoons fresh lemon juice; 2 to 3 tablespoons warm water; 1 tsp of sea salt and freshly ground black pepper or to taste

Roasted Beet Hummus

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Author: Susan Cooks Vegan
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 10-12 people 1x
Category: Appetizer
Method: Blend

Ingredients

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3/4 cup of beets, roasted and peeled (see here for roasting instructions)
1 ½ cups of cooked chickpeas, peeled, drained and rinsed
2 garlic cloves
3 tbsp of tahini
2 tbsp of fresh lemon juice
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 to 3 tablespoons warm water
1 tsp of sea salt and freshly ground black pepper or to taste

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Instructions

Place all ingredients in a food processor (or blender) and pulse until smooth, scraping down the sides if needed.
Taste and adjust seasonings and ingredients as desired.
Chill and store in the refrigerator for up to 3 days or freeze for longer storage.

Find it online: https://susancooksvegan.com/roasted-beet-hummus/