Lemony Beet Hummus

1. 1 cup chickpeas, drained

2. 1 cup roasted beets, peeled (about 4-5 small beets)

3. 1 tbsp lemon zest

4. 2 lemons, juiced

5. 4 small garlic cloves

6. 2 tbsp tahini

7. Sea salt and pepper to taste

Preheat oven to 400F. Wrap your cleaned beets in tinfoil and roast for 20-30 minutes, or until a fork can easily pierce them. Remove from oven, allow to cool slightly and then remove the skins. It should slide off pretty easily, but use a knife if needed.

Add all ingredients to food processor and process until the hummus is smooth and combined evenly. If the hummus is too thick for your liking, add a little water or extra lemon juice to thin it out. Adjust flavouring by adding salt and pepper to taste.

Serve as a dip for your fresh garden veggies, or with your favourite crackers or tortilla chips.

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