Easy Beet Hummus Recipe

• 1 Large (or 2 Medium-sized) Beets
• 15 oz Can of Garbanzo Beans
• 2-3 Garlic Cloves
• 1/4 cup Tahini
• 1 tbsp. Almond Butter
• 1/3 cup Extra Virgin Olive Oil, plus more for serving
• Juice of 2 Lemons
• 1 tsp. Sea Salt
• 1/2 tsp. Black Pepper

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• Preheat oven to 430F.
• Wrap beets in aluminum foil. Place in oven for 40 minutes to 1 hour, or until tender. Wrap garlic cloves in separate aluminum foil, and place in oven for the last 5-10 minutes.
• Next, peel the skin of the beets once they are cooled.
• In a food processor, combine all ingredients (tender beets, garlic cloves, tahini, almond butter, extra virgin olive oil, lemon juice, garbanzo beans, sea salt, and black pepper).
• Blend for 5-7 minutes, or until the beet hummus is smooth and creamy.
• I topped off the beet hummus with crushed almonds, pumpkin seeds, sesame seeds, and a drizzle of extra virgin olive oil.
• Serve with vegetables, such as carrots and cucumbers, and crackers.

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