Roasted Beetroot Hummus

 

••Roasted Beetroot Hummus••
- 2 beets
- 1 can chickpeas, cooked
- juice of 1 lemon
- 2-5 drops of Lemon Essential Oil, to taste
- 2 Tbsp tahini
- 2 cloves garlic, minced
- 1/2 tsp smoked paprika
- 1/2-1 tsp cayenne, to taste
- 1 Tbsp olive oil

Peel and chop beets into cubes and toss with olive oil. Place on baking sheet. Roast at 400° until tender. Set aside to cool.

While beets are roasting, combine all other ingredients in food processor, adjusting seasonings to taste. Purée. When beets are roasted and cooled, add to mixture and purée. Garnish with dill, rosemary, or herb of choice. Chill and enjoy!