Easy Beet Hummus Recipe (Better Than Store-Bought)

kamimcbride.com

Stephanie Rountree

3 cups cooked chickpeas (800 g)

2 medium-sized beets, roasted, peeled, and chopped

1 cup vegetable or bone broth (250 ml)

¼ cup fresh lemon juice (60 ml)

3 tbsp olive oil (45 ml)

2 tbsp tahini (36 g)

½ cup chopped fresh parsley (15 g)

¼ cup chopped fresh oregano (8 g)

2 cloves garlic, peeled

1 tsp salt (6 g)

Fresh oregano and parsley, for garnishing

Sliced vegetables such as carrots, celery, and cucumbers for serving

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