Beet Hummus
Quick and easy, this beet hummus is as pleasing to the eye as the palate.
  • 1 15oz can chickpeas
  • 1/4-1/2 cup beet puree (about 2 medium beets)
  • 1 clove garlic
  • 2-4 tablespoons tahini
  • olive oil
  • salt
  • lemon

  1. Rinse and drain chickpeas. Put in blender or bowl with beet puree.
  2. Grate and sautee garlic until aromatic in olive oil, then add to beets and chickpeas.
  3. Zest 1/2 lemon and juice. Add both to mixture.
  4. Add salt and tahini to mixture. Blend until smooth, adding more olive oil, lemon juice, or salt as needed.
  5. Eat within 1 week with pita, carrots, or on sandwiches.