Beet Hummus Dip

Dairy Free, Gluten Free, Vegan, Refined-Sugar Free

Beets are the star of this show stopping dip! I mean just look at the vibrant, pink colour! A bright, fun twist to traditional hummus! Bring this to your next picnic or family gathering to knock their socks off!

Makes about 3-4 cups

Ingredients

2 medium beets (about the size of tennis ball)
2-3 large garlic cloves
1 15oz can of chickpeas, drained and rinsed well
2 Tbsp lemon juice
2 Tbsp extra virgin olive oil
2 Tbsp tahini
1 Tsp cumin
1/2 Tsp sea salt
freshly ground pepper

Directions

Preheat the oven to 400F. Wash beets and slice off the rough ends. Using a fork, poke a few holes in the beets. Place beets and garlic cloves on two separate pieces of tinfoil. Drizzle with extra virgin olive oil and sprinkle with sea salt. Wrap the beet and garlic together in the foil. Roast for about 50-60mins or until the beets are fork tender. Remove from oven and let them cool. Once the beet have cooled use a vegetable peeler to remove the skin.
Chop the beets and place them in a food processor. Add the roasted garlic, chickpeas, lemon juice, olive oil, tahini, cumin, sea salt and pepper. Blend until smooth, scraping down the sides as necessary. If the mixture feels too thick feel free to add 1 tbsp of water (or more if needed).
Serve with fresh cut veggies, crackers, or tortilla chips (I like Mary’s Crackers and Que Pasa chips).

Tip: Feel free to add more cumin or other spices if desired!

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