Name: Easy Homemade Beet Hummus
Ingredients: 1 cup pureed beets (can substitute pureed carrots if desired); 1 15 oz. can chickpeas, drained; 2 T tahini; 1 tsp fresh lemon zest; 2 T lemon juice; 1 large clove garlic, peeled and minced; 1/2 tsp salt; ¼ cup olive oil; Sesame seeds (optional, for garnish)

Ingredients

Scale

1 cup pureed beets (can substitute pureed carrots if desired)
1 15 oz. can chickpeas, drained
2 T tahini
1 tsp fresh lemon zest
2 T lemon juice
1 large clove garlic, peeled and minced
1/2 tsp salt
¼ cup olive oil
Sesame seeds (optional, for garnish)

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Instructions

Place pureed beets, chickpeas, tahini, lemon zest, lemon juice, salt, and garlic in the bowl of your food processor. Pulse a few times, just to combine ingredients.
Pour olive oil to chickpea mixture in a slow stream while food processor is on, blending until the ingredients are well combined and the hummus is completely smooth.
Serve hummus with crudites or crackers and a sprinkle of sesame seed on the top for garnish.
Store unused hummus in an airtight container in the refrigerator for up to one week.