Serving Size: 8
2 15-ounce cans of cooked chickpeas
2-3 small red beets
2 tbsp tahini
½ lemon, juiced
2 cloves of garlic, peeled
1 tbsp red wine vinegar
For the crudité:
Preheat the oven to 400℉ to roast the beets. Rinse and scrub the beets, wrap in foil and place in the oven. Roast the beets for 30-45 minutes or until they are easy to pierce with a fork.
Once the beets are roasted, allow them to cool until they can be handled. Combine chickpeas, including the liquid in the can, roasted beets, tahini, lemon juice, red wine vinegar, garlic, and salt into a high-speed blender or food processor. Blend until creamy. Add salt to taste.
Transfer your hummus to a serving bowl.
Rinse and slice your vegetables and arrange on a platter and enjoy!