- 1 large beet, cubed
- 2 14 oz. cans garbanzo beans
- 5 Tbs olive oil
- 1 lemon, juiced
- 1 Tbs minced garlic
- 2 tsp cumin
- ½ tsp salt
Directions
- Steam beet until tender
- Drain and rinse garbanzo beans
- Combine all ingredients in a food processor or blender and blend until a smooth and even consistency forms
- Try roasting the cubed beet with a small amount of olive oil before adding it to the hummus for a richer flavor and brighter color.