Just tried this hummus for the first time and love it!
The color is beautiful, and the addition of
beets adds so many more nutrients, as well
as being a huge liver detoxifier.
1 Medium beet roasted and peeled
1 15oz can of white beans, garbanzo,
navy, or butter (I like butter beans, it makes for a creamer hummus)
Zest of one lemon
Juice of one lemon
2 large cloves of garlic minced
2 heaping TBSP of tahini
1/4 c olive oil
A pinch of salt and pepper
Quarter cooled,peeled beet and put in food processor, pulse until
Add remaining ingredients except olive oil, blend until smooth.
Drizzle olive oil in while hummus is mixing.
Taste and adjust seasoning.
Will store well in refrigerator for up to a week.