Beet Hummus
“This bright and light spin on the original makes for a beautiful crudités dip. Make things easy on yourself and get cooked beets and chickpeas from the grocery store salad bar.”
½ cup chickpeas
1/3 cup cooked beets
1 garlic clove
4 tablespoons olive oil
juice of ½ lemon
1 heaping tablespoon tahini
¼ teaspoon sea salt
1. Pulse in food processor or blender until smooth.
Originally featured in Getting Saucy: Detox-Worthy Dips & Sauces
