Beet and Goat Cheese Hummus

  • 1 large beet
  • 1 can chickpeas
  • 2 lemons
  • 1/4 cup tahini paste
  • 1 teaspoon salt
  • 4 oz. crumbled goat cheese
  • 1/4 cup olive oil

First scrub the beet and chop into large cubes. Bake in aluminum foil or on a baking tray at 400°F until soft enough to pierce with a fork (about 25-30 minutes). Allow the beet to cool. In a food processor combine the beet (and any juices you were able to reserve), the rinsed chickpeas, juice from two lemons, tahini paste, salt and goat cheese. Pulse until well blended. While the food processor is running drizzle in the olive oil. Blend until smooth.

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