Beet Hummus With Kohlrabi Sticks - The Conservation Foundation

Ingredients

• 2 medium beets
• 2 15-ounce cans chickpeas (3 cups cooked)
• 2 garlic cloves
• ¼ cup tahini
• 1 lemon (¼ cup lemon juice)
• 3 tablespoons olive oil
• ½ to ¾ teaspoon kosher salt
• ¼ cup water (optional)
• 2 kohlrabi
• Fresh cilantro, for garnish