Lemon Beet Hummus

A creamy and bright way to boost your veggie intake and the nitrate power of beets.

Prep Time: 10-15 min.

Total Time: 10-15 min.

Servings: 3-4 cups

Pairs great as a dip with veggie sticks and crackers, or as a salad topper for a dressing or flavor boost.

INGREDIENTS:

• 1 can chickpeas / garbanzo beans (reserve 1/3 cup liquid from can)

• 1 lemon, juiced

• 1 medium roasted beet (~1 cup, chopped)

• 1/2 tsp salt

• 1/2 tsp pepper

• 1/2 tsp garlic powder (can increase as desired)

• 3-4 Tbsp. olive oil

• 3-4 Tbsp. tahini (aka sesame seed butter)

DIRECTIONS:

1. In a food processor, or high speed blender, add 1 can of chickpeas, 1 juice of 1 lemon, roasted beet, salt/pepper, and garlic powder.

2. Mix for 20 seconds until well combined, but still chunky.

3. Stop and add the 1/3 cup chickpea can liquid (“aquafaba”), olive oil, and tahini.

4. Mix for another 20 seconds, until hummus gets creamy and becomes an uniform texture.

5. Feel free to add more or less olive oil or tahini depending on your thickness and taste preferences.

6. Store in airtight container for up to 10 days in the fridge.

*Note: Due to the additional liquid from the beet, this hummus may be thinner than typical store-bought hummuses.