This colorful hummus has a slightly sweeter taste than the traditional version, thanks to the addition of roasted beets. Spread it on sandwiches, or on top of roasted chicken or vegetables.
1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed
½ cup chopped roasted beets
2 tablespoons tahini
1 ½ tablespoons olive oil
Juice of ½ a lemon
1 clove garlic, chopped
In a food processor, pulse together hummus, beets, tahini, olive oil, lemon juice, and garlic.
Recipe and photo courtesy of the American Pulse Association.
Leave a comment