Game Day Roasted Beet Hummus

This! So beautiful, so easy, so delicious. I think those are my three must-haves when it comes to creating food each day. This little bowl of delish hit the mark on all three. Despite it's pink appearance, this is not a sweet dip... in fact, I added a little cayenne and it brought the heat, hitting the spot on so many levels.

INGREDIENTS

• 1 Can Chickpeas - Drained
• 3 Cloves Garlic (roasted or raw)
• 1 Medium Sized Red Beetroot 
• 1 Large Lemon 
• 3 TBSP Extra Virgin Olive Oil
• 2-3 TBSP Tahini (Sesame Seed Butter)
• 1-2 TBSP Water, depending on how you like your consistency
• 1 tsp Sea Salt
• 1/3 tsp Black Pepper (with spices like these, you can spice to taste adding more or less)
• 1 tsp Turmeric
• 1/4 tsp Cayenne Pepper
• TOPPINGS OPTIONAL: 1/3 tsp Oregano, 1/3 tsp Extra Virgin Olive Oil

INSTRUCTIONS

1. Boil beetroot until tender, let cool and peel. Place beet, chickpeas, tahini and garlic into food processor or blender.  Add Extra Virgin Olive Oil, salt, pepper, turmeric, cayenne and the juice from one full lemon. You can always use more lemon if that's your thing! Blend on low until smooth. Serve in a bowl and enjoy!