Red Beet Hummus with Tsp Cumin

Serves 8 in about 10 minutes. The pot starts with garbanzo beans, then olive oil.

Ingredients

• 2-3 small cooked beets, peeled and roughly chopped
• 2 cloves garlic, rough chopped
• 1 14.5 oz can of garbanzo beans, rinsed and drained
• 1 tsp lemon zest
• ¼ cup lemon juice, fresh squeezed
• 3 tbsp warm water
• 2 tbsp tahini
• ¼ cup olive oil
• ⅛ tsp cumin
• Pinch of kosher salt
• Pinch of black pepper

Method

1. In a food processor, add the beets, garlic, garbanzo beans, lemon zest, lemon juice, and water. Pulse several times. Then process for about 20 seconds to fully incorporate the garlic.
2. Tip in the tahini, olive oil, cumin, salt & pepper. Pulse a few times. Then process until creamy. Adjust salt as needed.
3. Plate at room temperature for best flavor.

More appetizers ideas are in the appetizers collection.