Recipe : Beet Hummus

One of our favorite simple mezze to serve any time of year, with drinks or as the start to a meal.

Beet Hummus

2 cups cooked chickpeas (or 1 can)
1/3 cup tahini
1 small red beet, roasted and peeled
1/4 cup lemon juice
2 tbsp extra virgin olive oil
1 large clove garlic, chopped
salt, to taste

Combine all ingredients in the bowl of a food processor and blend until very smooth, stopping to scrape down the sides as needed. Transfer to a serving bowl and create a swirl pattern in the top using the back of a spoon. Garnish with pickled vegetables and olive oil, as desired.