A simple snack or appetizer that is beautiful to look at and even better to devour.
By Lauren Nolan
This past fall, my mom put out a beet hummus that she found at the grocery store. It tasted delicious, plus the color was out of control gorgeous. I looked at the ingredients and immediately thought, “I bet I could make this.” I was totally right.
- 2 small beets
- 2 cans chick peas
- 1 large lemon, juiced
- ½ cup olive oil
- 3 tbsp tahini
- 2 cloves garlic
- salt and pepper
- Cut the stems off of the beets and peel the skin. Cut each one in half and wrap in foil. Roast in a 375 degree oven for about an hour or until tender.
- Transfer to the refrigerator. Once they are cool, add them to your food processor.
- Add chick peas, tahini, lemon juice, olive oil, garlic, salt and pepper.
- Blend until smooth.
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