1 small cooked beet, peeled and cooled
1 can chickpeas, mostly drained
zest and juice of 1 lemon
2 cloves garlic, minced
2 tbsp tahini
1/4 cup olive oil
salt and pepper
1. Quarter the cooked beet and place it in the 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. If too thick, add a bit of water.
5. Will keep in the fridge for up to a week.
https://minimalistbaker.com/roasted-beet-hummus/
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