Roasty Beet and Garlic Hummus
Keep this in your fridge to use in wraps and as a healthy spread on sandwiches! Also great to include in lunch boxes with some veggie sticks!
| Servings | Prep Time |
| 6-8people as an appetizer | 10minutes |
| Cook Time |
| 20minutes for roasting beets |
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Ingredients
- 115 ounce can unsalted chickpeas drainedI like a smoother end product so I try to remove as many of the “shells” as possible.
- 2Tablespoons fresh lemon juiceFresh really makes a difference!
- 2 Tablespoons tahini
- 2cloves garliccrushed
- 2-3 cloves roasted garlicSo easy and so sweet!
- 3-4 small beetsCut into quarters and roasted
- one or two dashes sriracha (opt)to taste!
- salt and pepperseason to your taste
Instructions
- Put all ingredients in food processor and blend until smooth and beautiful! Add more salt or heat as you like!
- Serve with crackers, chips or veggies to dip. Keeps in the fridge for a week or two. Enjoy!
Recipe Notes
In a pinch, I have used store-bought caramelized onion hummus and processed it with the roasted garlic and beets.
