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Vegan Lemony Beet Hummus

This lemony beet hummus is smooth, creamy, and savory. Plus, it's versatile. You can add it to sandwiches, spread it on crackers, serve it with crudités, or use a sweet potato as a hearty vehicle. Get creative! This recipe is dairy-free, gluten-free, and vegan.
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Ingredients

  • 2 small beets, steamed
  • 1 15oz can (1 3/4 cup) cooked garbanzo beans
  • 1/4 cup extra virgin olive oil
  • 2 heaping tablespoons tahini
  • 1 tablespoon minced garlic
  • juice of 1 lemon
  • pinch of sea salt

Instructions

  • Rinse, drain, and peel garbanzo beans.
  • In a food processor, add all of the ingredients. Pulse until equally combined.
  • If the mixture isn't smooth enough, add more olive oil.
  • Taste and add salt accordingly.
  • Enjoy immediately or store in the fridge for up to one week.

Notes

While you don't have to peel the skin from the garbanzo beans, it makes the hummus even creamier! If you make any of my recipes, please tag me (@wellnesswithedie) or use #wellnesswithedie on Instagram! That way, I can easily see your creations. For more recipes visit the wellnesswithedie.com.