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Roasted Beet Hummus

This recipe was sent to me by Jennifer who is responsible for all of the beautiful pictures on the web-site and all of the farm information that is posted on the social networks and from Sam our Farm Steward.

2 small or 1 medium sized red beet, roasted, peeled and chopped
2 cloves garlic, minced
1/4 cup tahini
juice and zest of 1 lemon
1/2 tsp. salt, or extra if desired
1 tsp. ground cumin
1 cup cooked chickpeas
1/4 cup olive oil, plus more for thinning the hummus needed

Place all ingredients except for the chickpeas and olive oil in a blender or food processor.  Pulse until well blended.  Add the chickpeas and olive oil and pulse just until incorporated.  Add more olive oil as necessary for blending the chickpeas into a paste or to thin out the hummus to a thinner consistency.

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