Roasted Beet Hummus | Vicki Sawyer
3 medium sized beets2 cans chickpeas, drained2/3 cup tahini1/3 cup olive oil1 cup water left over from boiling the chickpeasJuice of 2 lemonsZest of one lemon3 cloves of garl
Ingredients
- 3 medium sized beets
- 2 cans chickpeas, drained
- 2/3 cup tahini
- 1/3 cup olive oil
- 1 cup water left over from boiling the chickpeas
- Juice of 2 lemons
- Zest of one lemon
- 3 cloves of garlic, crushed
- 1 teaspoon salt
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