Beetroot Hummus Dip
1 small beet, baked and purred
1 (14 oz.) can chickpea, drained and rinsed well
1 Tbsp. tahini (sesame seed butter)
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/8 tsp. ground ginger
1/4 tsp. cumin
Juice from half a lemon
2-3 Tbsp. water
1/4 tsp. Himalayan pink salt
1 Tbsp. extra-virgin olive oil
Preheat oven to 350° F.
Wash and scrub the beet to remove any dirt then and wrap it in aluminum foil. Place it on a baking sheet and bake for approximately 45 minutes.
Remove from oven and set aside until cool enough to handle before removing the foil. When cool, the skin should easily slide off. Roughly chop the beet and place in a food processor with just enough water to pulse into a smooth puree.
Add the chickpeas to a food processor along with the tahini, lemon juice, maple syrup and spices. Add just enough water to allow the mixture to blend up smoothly (approximately 2-3 tablespoons).
When smooth, add the beet puree and process until well combined.
Transfer to a bowl, garnish with sesame seeds and parsley if desired and serve with your favourite crackers or vegetable sticks.