Roasted Beet Hummus
Here’s a very popular middle eastern bean that used in hummus recipes. It’s the garbanzo bean! Aka - chickpeas. Eating this colorful hummus is a great way to take advantage of beet root’s anti-inflammatory properties, the bean’s fiber and concentrated source of protein.
- 2 medium beets (or 1 large)
- 1 can (16oz) chickpeas, unsalted
- 1/4 c lemon juice
- 3 clove garlic
- 3 T tahini
- salt and pepper to taste
Rub beets with a small amount of olive oil, wrap in foil and roast at 375 until very soft.
When beet is cool, slice and add to food processor and blend to desired texture. (A hand mixer will work as well)
Add remaining ingredients to beets.
Serve drizzled with olive oil (optional).
This can also be used for wraps and as a veggie dip!