Lemony Beet Hummus
1.Â 1 cup chickpeas, drained
2. 1 cup roasted beets, peeled (about 4-5 small beets)
3. 1 tbsp lemon zest
4. 2 lemons, juiced
5. 4 small garlic cloves
6. 2 tbsp tahini
7. Sea salt and pepper to taste
Preheat oven to 400F.Â Wrap your cleaned beets in tinfoil and roast for 20-30 minutes, or until a fork can easily pierce them.Â Remove from oven, allow to cool slightly and then remove the skins. It should slide off pretty easily, but use a knife if needed.
Add all ingredients to food processor and process until the hummus is smooth and combined evenly. If the hummus is too thick for your liking, add a little water or extra lemon juice to thin it out.Â Adjust flavouring by adding salt and pepper to taste.
Serve as a dip for your fresh garden veggies, or with your favourite crackers or tortilla chips.