Beet Hummus

Source: Mayihavethatrecipe.com

Ingredients:
1 medium-large beet, trimmed ( or 1 medium-large store-bought cooked beet)
1 – 15 ounce can of chickpeas, can liquid reserved.  Rinse and drain the chickpeas
1/3 cup tahini
¼ cup freshly squeezed lemon juice
¼ cup water or ¼ cup of aquafaba ( the chickpea water from the can)
½ tsp salt

Optional garnishes: duckah (Egyptian nut/seed/spice seasoning) , roasted hazelnuts, black sesame
seeds

Directions:

1. If using a fresh beet, preheat oven to 400F. Cut the greens off and save as garnish for the
   hummus.
2. Wrap it in aluminum foil and place it on a baking sheet. Cook for one hour or until tender.
3. Remove the beet from the oven and let it cool. Rub the skin off and dice it into medium size
   pieces.
4. Place all the ingredients in a food processor and process until smooth and creamy. You may need
   to add more water, one tablespoon at a time, to achieve the desired consistency.
5. Serve with fresh crudités, pita triangles, or your favorite crusty bread. Use leftovers as a
   condiment in sandwiches!