Beet Hummus

Beet Hummus

1 Roasted Red Beet (put in oven at 375 until tender)- wrap in parchment then in foil

1 Jar of soaked overnight Chickpeas - save juices

1 lemon (zest and juice)

2-3 garlic cloves

2 Tablespoons of olive oil

Salt

Add juice from chickpeas to make hummus as thick or thin as you want- I made this a thinner so it could double as a salad dressing