Lemony Beet Hummus
This appetizer is brightly colored and easy to make.
- 1 large beet
- 1 Tbsp. balsamic vinegar
- 1 can (15 oz.) chickpeas, drained
- 1 lemon, juiced, plus 1 tsp. lemon zest
- 3 cloves garlic
- 3 Tbsp. tahini paste
- â…“ cup plus 1 Tbsp. olive oil, divided
- Salt and pepper to taste
Wash, peel and chunk beet. Place in the center of a sheet of foil. Top with 1 tablespoon olive oil and 1 tablespoon balsamic vinegar. Lightly wrap in foil and roast at 450Â° F for approximately 45 minutes or until soft.
Mix cooled beet and remaining ingredients in the food processor until smooth. Taste and adjust seasoning. Serve with cut vegetables and pita chips.