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Appetizer for 6

Roasted Beet Hummus

Roasted beet and chickpeas blend with lemon, tahini, garlic, and olive oil into a bright, smooth hummus.

$0.46per serving $
10 minstart to table
6servings

Middle EasternVegetarianVeganDairy-freeBudgetAppetizersSide dishesSnacksNo-cookGame dayBack to schoolCold-weather comfortWinter

Ingredients

  • 1 small roasted beet
  • 1 cans (15 oz) cooked chickpeas
  • 1 large lemon
  • 1/2 large lemon
  • 1 healthy pinch salt and black pepper
  • 2 cloves garlic
  • 2 heaping tbsp tahini
  • 1/4 cup extra virgin olive oil

Steps

  1. Drain the chickpeas and cut the roasted beet into small pieces.
  2. Blend the beet, chickpeas, lemon juice, salt, pepper, garlic, tahini, and olive oil for 6 minutes.
  3. Add water one tablespoon at a time if the mixture is too thick.
  4. Let the hummus rest for 4 minutes before serving.

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