Roasted Beet Hummus

I originally made this back in November after scoring several bunches of organic beets on super sale at the food store. I decided to whip up a double batch so I could freeze some of it. Last week I defrosted the remaining container to see how it held up. I was pleasantly surprised to find that by adding just a touch more olive oil, and a quick stir, the texture and taste returned to its pre-frozen state!

Roasted Beet Hummus
2 med-large beets, roasted and cut into chunks
3 cups re-hydrated chickpeas
1 small onion, chopped
2 cloves garlic, chopped
1/2 cup tahini paste
1/4 cup + 2 Tbsp olive oil
1/4 cup + 2 Tbsp lemon juice
1 Tbsp cumin
Combine all ingredients in a food processor and puree until desired consistency is achieved.

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Filed under Vegan, Vegetarian

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