INGREDIENTS
1 medium-size beet 
1 can of chickpeas 
2 tbsp of aquafaba (liquid in chickpeas can)
2 garlic cloves (use 1 for a milder garlic flavor)
2 tbsp tahini
Juice of ½ lemon 
2 tbsp extra virgin olive oil
1 tsp cumin
Salt, I love Maldon Sea Salt Flakes

GARNISH (optional)
2 sprigs of fresh dill
1 tsp of sesame seeds
Drizzle of olive oil

KITCHEN ESSENTIALS
Cuisinart Food Processor
Steamer

INSTRUCTIONS
1. Cooking the Beet: There are two methods you can use:
Steam Method: Scrub the beet and cut off the ends. Steam in a steamer pot for 40 minutes or until soft. When tender, let it cool, then peel off the skin. Cut into 2-4 chunks.

Alternative Method: Preheat your oven to 400°F (200°C). Wash the beet and wrap it in aluminum foil. Place it on a baking sheet and roast for about 45-60 minutes, or until tender when pierced with a fork. Let it cool, then peel off the skin and cut into chunks.

2. Prepare the Hummus: Drain the can of chickpeas, reserving a tablespoon of aquafaba. Add chickpeas, aquafaba, peeled garlic cloves, tahini, cumin, cooked beet chunks, extra virgin olive oil, salt, and lemon juice to a food processor. Blend until smooth.

3. Serve: Pour the blended mixture into a serving bowl. Garnish with fresh dill, a sprinkle of sesame seeds, and a drizzle of olive oil. Serve with crackers, peppers, radish, or any veggies you like. Enjoy!

Love,
Colie 

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