Beet Hummus Recipe: Collectively Caitlin  

I threw this hummus together for Easter lunch and it turned out amazing! The hubs and I have been shoveling this down like crazy! And it made a ton! We had a bunch of people over and still had plenty leftover! And we will eat every bit of it!

Preheat the oven to 400.

Peel and chop three beats. Rinse, drain, and dry three cans of chickpeas. Put those in a bowl with 1/4 cup of walnuts and coat in olive oil, salt, steak seasoning, and minced garlic. 

Spread them out on a baking sheet or two and stick them in the oven for 20 minutes. After 20 minutes stir them up a bit. You want to roast them until the beets are nice and soft. It will probably take about 10 additional minutes. 

Once they are all roasted put them in the food processor. Add extra olive oil to get the desired consistency. Also add a little bit of lemon juice. 

I added some extra garlic and salt at this point. Because those are two my my favorite things. But you can skip this text. 

Serve with pita chips and bell peppers!


Beet Hummus Recipe: Collectively Caitlin


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