Beetroot Hummus March 09 2015

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

    What You'll Need:

    • 1 small Jesse Tree beet
    • 1 15 oz. can (1 3/4 cup) cooked chickpeas, mostly drained
    • zest of one large lemon
    • juice of half a large lemon
    • healthy pinch salt and black pepper
    • 2 large cloves garlic, minced
    • 2 heaping Tbsp tahini
    • 1/4 cup extra virgin olive oil

    What To Do:

    1. Once your beet is cooled and peeled, quarter it and
      place it in your food processor. Blend until only small bits
      remain.
    2. Add remaining ingredients except for olive oil and blend
      until smooth.
    3. Drizzle in olive oil as the hummus is mixing.
    4. 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.
    5. Will keep in the fridge for up to a week.