15 ounce can chickpeas drained
1-2 medium beets cooked
1/3 cup fresh lemon juice
1/3 cup tahini
2 tsp extra virgin olive oil or avocado oil
1-2 cloves garlic
1 tsp cumin powder
Salt and freshly ground black pepper to taste
Add drained chickpeas to a blender, then add remaining ingredients. Blend for 30 seconds, using tamper if necessary to push ingredients into blades. If hummus is too thick, add some water (a little at a time). Serve this fabulously pink hummus dish with seed crackers, veggies, or as a spread.
