Beet Hummus
- Yield: 2 cups
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Ingredients
- 15 oz can Chickpeas, rinsed and drained
- 1 Medium beet, roasted and chopped
- 1 clove Garlic
- 2 tbsp Tahini
- 3 tbsp Lemon juice
- 1/4 cup Extra virgin olive oil
- 3/4 tsp Fine sea salt
- Optional toppings: cilantro, flaky sea salt, olive oil
Instructions
- Place the chickpeas, beet, garlic, tahini, lemon juice, olive oil and salt into a food processor.
- Process on high until smooth, scraping down the sides as needed.
- Pour into a serving bowl and garnish with desired toppings.
- Serve with pita chips, crackers or cut vegetables.
Notes
Recipe adapted from Run Fast. Eat Slow. by Shalane Flanagan and Elyse Kopecky
Visit your local Adams store or shop online at https://shop.adamsfarms.com/ for ingredients.