Roasted Beet Hummus
by Vicki Brunsvold, Tastemaker in Residence
The beautiful color of this hummus is perfect for a Valentine’s Day appetizer served with veggies or pita chips.
Ingredients
1 medium beet, roasted
15 oz garbanzo beans, drained and rinsed
2 cloves garlic, minced
3 Tbsp tahini
juice of half a large lemon
zest of large lemon, reserve small amount for garnish
salt and pepper to taste
1/4 cup olive oil
Instructions
Place peeled and chopped cooled beet in food processor, blending into small bits
Add remaining ingredients except olive oil, pulsing and blending until smooth
Drizzle in olive oil as hummus is mixing
Taste and adjust seasonings as needed, adding more salt and pepper, lemon juice or olive oil
Keep in covered container in fridge for up to a week
Optional: For a creamier texture, add 1/4 cup ricotta