Creamy Roasted Beet Hummus
Servings: 24 ounces
Ingredients
- 3 medium red beets approx. 1 and 1/2 cups, roasted*, peeled and chopped
- 2 15 ounce cans garbanzo beans, drained and rinsed
- 2 tablespoons tahini
- 2 tablespoons olive oil
- juice of 2 lemons
- 1/2 teaspoon salt
- fresh thyme for garnish
Instructions
- Place all ingredients into a food processor and blend until smooth. Add water a little at a time to thin. Serve immediately or store in an airtight container in the refrigerator for up to 1 week.
Notes
*Refer to this post for a tutorial on how to roast beets