Roasted Beet Root Hummus

What's your favorite vegetable? It's a toss up for me between carrots and the main ingredient in this vibrant homemade hummus. BEETS!!!  Beets are not only brightly colored they are a great source of folate, manganese, and protein! I love them pickled, roasted, and now pureed in this awesomely bright hummus! I decided to put my food processor to work and I'm so glad I whipped up this recipe! I used a base recipe from simplyrecipes.com and added my own twist!! Look at that color, make your foods fun! 

Ingredients:

1 can chickpeas (16 oz)

1 roasted small beet

zest of lemon

1/2 lemon juice squeezed

2 garlic cloves

3 Tbsp tahini 

salt + pepper 

1/4 cup extra virgin olive oil

How To:

Peel roasted beet* and quarter, place into food processor/blender into small pieces.

Next, add additional ingredients till smooth.

Finally, add olive oil as hummus is blending. 

Add additional spices as needed per taste and if it's too thick add a bit of water and blend until desired consistency is reached. 

*TIP: if you have access, use latex gloves, or you'll stain your hands or any light colored surface! 

I paired it with fresh veggies for a snack this week I also may add it to some tuna for sandwiches this week! If you give it a go be sure to tag Ariel's Pantry or comment below with any questions or suggestions. Thanks for reading!