If you’re looking for something pretty, healthy, and different to serve as a holiday appetizer, make some beet hummus. It’s quick and easy too – bonus!
Not at all adapted from A House in the Hills
2 medium beets
2 tbsp tahini
2 cups chickpeas
1 small lemon
1-2 tsp salt
Peel and chop beets into medium cubes, put into sauce pan with about an inch of water and simmer until beets can be easily pierced with a fork, then drain the water. Combine beets, chickpeas, garlic, lemon juice, sea salt and tahini in food processor and blend. I added a little olive oil at the end because it was a little thick without it. I served it with carrot, celery, and pita chips.