Mee McCormick's Beet Hummus - WSMV Channel 4

Mee McCormick's Beet Hummus

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Spring Dish That Is DELISH: BEET HUMMUS!

    1 small roasted beet or jarred beets but not with vinegar
    1 15 oz. can (1 3/4 cup) cooked chickpeas, mostly drained
    zest of one large lemon
    juice of half a large lemon
    healthy pinch salt and black pepper
    2 large cloves garlic, crushed
    2 heaping Tbsp tahini (sesame butter)
    1/4 cup extra virgin olive oil

Instructions

Peel and Quarter roasted beet it and place it in your food processor. Blend until only small bits remain.
Add remaining ingredients except for olive oil and blend until smooth.
Drizzle in olive oil as the hummus is mixing.
Taste and adjust seasonings as needed, adding more salt, lemon juice or olive oil if needed. If it's too thick, add a bit of water.
This  DELISH Beet Hummus Will keep in the fridge for up to a week and is yummy served with cucumber slices, carrots or tortilla chips - top with crumbled goat cheese and take this DISH t another level.

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