Oh beet hummus I love you! Beautiful and yummy!! Plus I like to eat it while dancing to the Go-Gos...I am weird like that :)
In the photo I posted the beet hummus served with Flax Crackers, or as I I like to call them...Flaxers, see what I did there :) Hahaha I cracker my self up! I need to Tamaraize that recipe a little more, I like it but dont love it yet...stay tuned for the exciting conclusion!
1 roasted beet (wash, cut off ends and bake at 350 for idk 20 min) cool, peel off skin, chop) Beets stain everything red...kids love it - awsome for Halloween :)
1 can of cooked chickpeas
zest of 1 large lemon
juice of 1/2 a large lemon
healthy pinch salt and black pepper
2 large cloves garlic
2 heaping Tbsp tahini
1/4 cup 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.
Except for olive oil put it all in a food processor 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.
Get Crazy and dont forget to dance! This will keep in the fridge for up to a week. Minimalist Baker is awesome and I owe this recipe to her! Adventure On!