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Beet Hummus
2 small-medium roasted beets
1 ½ cups cooked chickpeas
½ cup tahini
½ lemon juiced
1 ½ tsp salt OR TO YOUR TASTE
4 cloves garlic
½ cup of water or as needed
1 tbsp fresh rosemary
Black pepper to taste
Bake parchment wrapped beets on 400F for 40 mins or until a knife goes through with ease. Remove skins.
Add all ingredients to a food processor. Process until smooth. Adjusting desired thickness by adding small amounts of water.
Enjoy!
