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Pink Beet Hummus

Pink Beet Hummus

 

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. 

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