Summer is the season of picnics so I thought I would post one of my favourite summer treats, beet hummus! This healthy snack tastes great and looks fun!
3 medium sized roasted beets (wrap each beet with some olive oil in it’s own tinfoil. Roast at 400F for around 45 minutes and let cool. Make sure you can poke them with a fork. It is easiest to let them cool over night then next morning peel and cube the beets).
1 clove of garlic
1 and a half 900mg cans of chickpeas
2 tablespoons of organic tahini
salt and pepper
Olive oil to taste
Roast beets, let cool, peel and cut into chucks and blend in a food processor (or vitamix for you lucky people). I add the left over olive from the bottom of the tinfoil to the beets to make them less dry.
Add in tahini, chickpeas (start with 1 can then add to taste), garlic and blend.
Add in salt and pepper to taste. Then add freshly squeezed lemons to taste so start with one then increase to more
If it is too dry, you can add more lemon juice/water/olive oil.