Roasted Beet Hummus

I can hear you now. RELAX WITH THE BEETS. My hands are pink, all my dish rags are pink, if I wasn't such a girl I would be mad. But once you start roasting beets you have to use 'em! Plus how pretty is this bright pink hummus?  The roasted beets give it a nice sweet flavor, which goes great with the garlic and tahini paste. It is such an interesting combination and such a great color, I am sure you wont be able to resist trying it! It is also a great way to use your summer's end beets!

Roasted Beet Hummus

1 large beet, or 2 medium sized beets, roasted

1 can chickpeas, rinsed and drained

Lemon juice of 1 1/2 lemons (about 1/8 cup)

3 cloves garlic, peeled

1 1/2 tablespoons tahini paste

2 tablespoons parsley

1 teaspoon Siracha hot sauce

Salt, to taste

1/4 cup olive oil

For directions on beet roasting see link: Roasted Beets

Peel roasted beets and cut into chunks. Place in a food processor along with chickpeas, lemon juice, tahini paste, garlic, parsley, hot sauce, and salt. Pulse until mixture begins to combine, then stream in olive oil until smooth. Remove from food processor and serve with your favorite crackers, cut vegetables or spread on a sandwich!