Roasted Beet Hummus
- 5 small pieces of beet or a large one (roasted)
- 1 3/4 cup chickpeas
- 1/4 cup olive oil
- 2 large cloves of garlic, minced
- 2 Tbsp. tahini
- 1 SCOOP OF INNER HARMONY
- Juice of half lemon
- Pinch of salt and black pepper
1.Set the oven to 350°F.
2.Cut stems of beets, scrub and wash with water.
3.Place beet on a baking sheet, drizzle with olive oil and roast for 30 minutes or until beets are soft.
4.Put beets in fridge to speed up the cooling process.
5.Once cooled, place beets into your high-speed blender.
6.Add remaining ingredients and blend until smooth.
7.Adjust seasoning as needed (more salt, lemon juice or olive oil).
8.Add water as needed to reach a smooth consistency.