Delicious Beet and Rosemary Hummus recipe!

Beet and Rosemary Hummus: 2 small to medium roasted beets 1 1/2 cups of rinsed chickpeas 1/2 cup tahini Half of a lemon (juiced) 2-4 cloves of garlic (to taste!) 1/2 cup of water, as needed if hummus is too thick 1 tbsp. of fresh minced rosemary Salt and pepper to taste Roast the beet roots in the oven at 400 degrees for an hour to an hour and a half until soft. Cool and remove skin. Cut into small chunks. Rinse chickpeas and remove skins if desired. Add all ingredients into a food processor, adding the lemon juice, garlic, salt and pepper a little at a time, tasting after pulsing to preferred taste. Add water a little at a time if you desire a thinner consistency. Enjoy this delicious hummus with pita bread, pita chips, sourdough toast and any kinds of veggies! This is one of my favorite recipes from Javant! Check out Javant's social media and websites for more delicious vegan recipes. He recently came out with a cookbook too!   / healthyveganeating      / @healthyveganeating   https://www.makeyourowncookbook.com https://www.hveating.com/#PROGRAMS