Beet Hummus (sweetgreen)

½ tsp cumin

1¼ tsp kosher salt

⅛ tsp ground black pepper

1¼ tsp jalapeno

½ Tbsp garlic, smashed

¼ tsp lemon zest

2½ Tbsp tahini

2½ Tbsp lemon juice

3 Tbsp extra virgin olive oil

2 Tbsp chickpea liquid

2½ cups canned chickpeas

⅔ cups roasted beets, roughly chopped

Measure out dry ingredients and add to food processor.

Cut jalapeno in half, de-seed and roughly chop. Add to food processor.

Smash garlic and add to processor.

Add in tahini, lemon juice and olive oil.

Open can of chickpeas and add liquid.

Drain remaining liquid and add chickpeas.

Add the roasted beets then blend on high.

Blend until smooth and creamy.

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