Beet Hummus for Vegan Snack Board
15 1⁄2 ouncescan of chickpeas (drain, but reserve liquid)
3small roasted beets
4 tablespoonsfreshly squeezed lemon juice
1 1⁄4 teaspoonSalt
3 tablespoonsOlive Oil
1 tablespoon*reserved chickpea liquid (for consistency)
*use 1 - 3 tbsp of the chickpea liquid, depending on your desired consistency
- Add chickpeas, roasted beets and tahini to a food processor and puree for about 10 seconds. Add lemon juice, salt, and garlic and blend about 30 seconds. You may need to scrape down the sides of processor with a spatula. Slowly stream in olive oil, and finish with chickpea liquid (1 to 3 tbsp) until you reach desired consistency. Taste and adjust seasoning as needed. Store in airtight container in fridge for a week.
- Garnish with a bit of additional olive oil and some pine nuts.
Yields 6 Servings