Beet hummus
  • 3 fresh small-to-medium beets

  • 2  cans of garbanzo beans

  • ½ cup of tahini

  • 4 tbsp. of olive oil

  • 2 tbsp. of fresh minced garlic

  • 2-3 Limes or Lemons

  • 1 tbsp. ground cumin

  • 2-4 tbsp of water

  1. Boil or oven bake beets until tender, set aside and coo;

  2. In a blinder, combine, the tahini, olive oil, garlic, lime/lemon juice of two limes/lemons, zest of one lime/lemon, water, cumin, and salt. Blend until combined

  3. Add the garbanzo beans and cooked beet. Run until smooth. You may need to scoop the sides for even consistency. 

  4. Once blended, add any extra seasoning or lime/juice to your liking

  5. Pour into a bowl to chill for 2-3 hours

  6. Enjoy!