Exceptional Beet, Kale, or Sweet Potato Hummus

1 small roasted or steamed beet

1 15-oz. can (1-3/4 c.) cooked chickpeas, mostly drained

Zest of one large lemon

Juice of half a large lemon

Generous pinch of salt and black pepper

2 large cloves garlic, minced

2 heaping T. tahini

1/4 c. extra virgin olive oil

Chips or vegetables for dipping

After roasting or steaming, cool beet. Peel beet and cut into quarters. Add to food processor and blend until only small bits remain. 

Add, chickpeas, lemon zest, lemon juice, sale, pepper, garlic, and tahini. Blend until smooth. Drizzle in olive oil while blending. Taste and adjust seasonings as needed. Add a bit of water if too thick.

Will keep in the refrigerator for up to a week. Serve with chips or vegetables for dipping. 

Note: can also use fresh or dehydrated kale or sweet potato, instead of the beet. 

From Common Ground Farm cooking class, 1/23/16.