Tie-Dye Hummus

Directions

Roasted Beet Hummus

1. Wash beet and cut off stems. Wrap in aluminum foil and roast for 50-60 minutes at 400F°.

2. Peel the beet (pro tip: use a paper towel to get the skin off fast) and cut into quarters.
3. Pulse the garlic, beet, lemon juice, and water together in a blender (you can also use a food processor).
4. Add the chickpeas, tahini, olive oil, and salt and blend once more. Add more water as needed until the hummus reaches the perfectly dippable consistency.
5. Taste and adjust seasonings as needed. Serve with a drizzle of olive oil and a sprinkle of flaky salt.

Fresh Herb Hummus

1. Pulse the garlic, parsley, cilantro, lemon juice, and water together in a blender (you can also use a food processor).

2. Add the chickpeas, tahini, olive oil, and salt. Blend until smooth. Add more water as needed, until the hummus is the right consistency.

3. Taste and adjust seasonings as needed. Serve with a drizzle of olive oil and a sprinkle of flaky salt.