Roasted Beet Hummus

by Vicki Brunsvold, Tastemaker in Residence

The beautiful color of this hummus is perfect for a Valentine’s Day appetizer served with veggies or pita chips.  

photo by Vicki Brunsvold

Ingredients

1 medium beet, roasted

15 oz garbanzo beans, drained and rinsed

2 cloves garlic, minced

3 Tbsp tahini

juice of half a large lemon

zest of large lemon, reserve small amount for garnish

salt and pepper to taste

1/4 cup olive oil

Instructions

1. Place peeled and chopped cooled beet in food processor, blending into small bits

2. Add remaining ingredients except olive oil, pulsing and blending until smooth

3. Drizzle in olive oil as hummus is mixing

4. Taste and adjust seasonings as needed, adding more salt and pepper, lemon juice or olive oil

5. Keep in covered container in fridge for up to a week

Optional:  For a creamier texture, add 1/4 cup ricotta