Beet and Sprouted Chickpea Hummus

INGREDIENTS

• 4 medium beets peels on, scrubbed to remove any dirt

• 2 tbsp extra-virgin olive oil

• Sea salt to taste

• 1/4 cup tahini (sesame seed paste)

• 1/4 cup fresh lemon juice

• 1 to 2 cloves garlic coarsely chopped (see Notes)

INSTRUCTIONS

1. Preheat the oven to 375°F (191°C).

2. Rub the whole beets with olive oil and a touch of salt. Put them on a baking pan and roast for approximately 1 hour, until the beets are easily pierced through with a fork. Let cool slightly.

3. When the beets are cool enough to handle, rub the skins off with a clean dishcloth (be forewarned—the beets will stain it) or use a vegetable peeler. Coarsely chop the beets and put in them food processor with the remaining ingredients. Blend until smooth.

4. Serve with your favorite chopped veggies or gluten-free flatbread. Refrigerate leftovers, if any, in an airtight container for up to 5 days.