Beet & Carrot Hummus

Hummus is one of the most versatile dips. Served with fresh or toasted pita bread, it makes for a great snack or appetizer. When it comes to serving the beet and carrot hummus, there are endless possibilities! Spread it on sandwiches and toast, use it as the base for veggie tacos, or add as a dressing to your salad. I like to pair it with toasted pita. It keeps for about a week in the fridge, making it the perfect weekday lunch or snack.

Ingredients:
1 small Roasted Beet, chopped*
1 15 oz. Can Chickpeas, rinsed and drained
Zest of one large lemon
1 Tablespoon Lemon Juice
2 Large Garlic Cloves, minced
1 Tablespoon Tahini
1 Teaspoon extra virgin olive oil
4-5 Baby Carrots, chopped
1 Tablespoon Pine Nuts, preferably roasted
Salt to taste
1 Teaspoon Parsley, chopped (optional for garnishing)
Pinch of Cayenne Pepper, (optional for garnishing)

Process
*Roasting Beet
Preheat the oven to 375°F, scrub and wash the beet with water until clean. Wrap it in foil, drizzle a bit of canola/olive oil, wrap tightly, and roast for one hour or until a knife inserted comes out without resistance. Let it cool to room temperature.

1. Add all the ingredients along with two tablespoons of water and blend until smooth.
2. Taste and adjust seasonings as needed.
3. Take the hummus out in a bowl, drizzle some olive oil, cayenne pepper and garnish with fresh parsley before serving.

Enjoy!