YUMMY DIPS and SPREADS part 1: BEETROOT HUMMUS
It made a great bed picnic treat after a long day on the road.
Worthy of a re-do at home, here is my version….
1 – 14 oz can of beets (about 2 cups)
2 cups cooked chick peas
(either canned, drained or better yet cook your own in a pressure cooker)
2 tbsp tahini
1 tbsp freshly squeezed lemon juice
2 tbsp olive oil (more to drizzle)
Process beets, chick peas, tahini and lemon juice until mixture forms a paste consistency.
Continue to process while adding olive oil until smooth and creamy.
Serve drizzled with extra olive oil.