Beet Hummus

By Chef Marisa Ford
Beet Hummus



1 medium beet, peeled and cubed
2 t coconut oil
1 15oz can chickpeas, drained and rinsed
2 garlic cloves, minced
2 T tahini
2 T fresh lemon juice
2-3 T extra virgin olive oil
salt and pepper to taste



Preheat oven to 425 degrees F. Toss beet cubes with coconut oil and place on parchment-lined baking sheet. Roast for 25-30 minutes or until fork tender. Let beets cool slightly then place in blender or food processor. Add remaining ingredients and process until you reach your desired consistency. Process longer for a smoother hummus. Add more olive oil or water if needed. This hummus can be used as a spread on a Hilary's Burger, as a dip for Hilary's Bites or vegetables, or even used as an appetizer using Hilary's Bites. See here for an appetizer idea.