Colorful beet hummus made with red beets, tahini, and lemon. Great with pita chips and veggies.
INGREDIENTS
60 m 
4-6 serving 
210cals 
4-6 serving 
210cals 
| 2 medium beet roots | 200 gr chickpeas, cooked | 3 tbsp olive oil | 2 tbsp tahini | 1/2 lemon, juice and zest |
| 1 tbsp sesame seed, toasted | 2 pita bread, warmed or grilled to serve | 1/2 tsp cumin powder | sea salt, and black pepper TT |
DIRECTIONS
To roast a beet wash and drizzle with olive oil and salt, wrap in the foil and place in a 400˚ F oven for about 45 minutes until a fork easily slides in it. Wait for it to cool, then peel the skin off.
Toast a cumin powder in a dry pan for about 1 minute. Add the roasted beet, chickpeas, lemon juice, lemon zest, tahini, olive oil, and toasted cumin in a blender. Start blending on low, increasing to medium blend until smooth, add salt and pepper to taste.
For garnish toast the sesame in a dry pan, and use olive oil on top. Serve with toasted pita bread.
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