This bright and colorful recipe is a perfect snack. It has a great balance of protein, carbohydrates, and fat to keep you full. Not to mention, it’s packed with vitamins and minerals! Use it to dip veggies and chips, spread on a sandwich, or add to a salad!

Serving Size: 1/4 cup

Yield: 8 servings

Ingredients:

• 1 small beet, peeled and roasted
• 1 tablespoon extra virgin olive oil (for roasting)
• 1 3/4 cups chickpeas drained (~15 oz can)
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 garlic cloves
• 2 tablespoons tahini
• 1/4 cup extra virgin olive oil (for hummus)

Directions:

1. Preheat oven to 375°F.
2. Cut roots off beet, then rinse/scrub and peel.
3. Drizzle with 1 tablespoon olive oil before wrapping beet in tin-foil. Roast for about 1 hour or until fork tender.
4. Allow beet to cool before cutting into fourths. Place in a food processor and blend into small bits.
5. Add in chickpeas, lemon zest, lemon juice, salt, pepper, garlic cloves, and tahini. Blend thoroughly.
6. Slowly add in olive oil while blending.