Beet Hummus


 3 Small Cooked Beets (boiled works just fine, but can be roasted if time allows)
 3 Cloves of Garlic or ½ Cup of Garlic Scapes
 3 tbsp Olive Oil
 1 Can of Chickpeas, drained and rinsed
 3 tbsp Lemon Juice
 Salt and Pepper


1. Rinse the beets and cut away the stalks. Place in a large sauce pan and cover with water. Bring to a boil.
2. Once boiling, bring to a simmer and let cook until fork tender. Start checking at about 20 minutes. Drain. Let beets cool and peel when able to handle.
3. When beets are peeled and ready, place all ingredients in a food processor. If liquid is needed, add reserved water from the chickpeas. Pulse until smooth, scraping down the sides when needed. Will keep up to one week covered in the fridge. Enjoy!

Recipe adapted from []