Pink Hummus

Ingredients

• 1/2 a cooked beet (can be leftovers!)
• 1 cup dried garbanzo beans or chickpeas
• 3 tbsp tahini
• 1 tbsp lemon juice
•  2 tbsp olive oil
• Pinch of salt and pepper to taste
• 1 tbsp Mavella Superfoods Veggie Boost

Method:

1. Place the garbanzo beans or chickpeas in a bowl with water and let soak overnight.
2. Transfer the soaked chickpeas to a large saucepan or small pot. Cover with water and cook for about 1 hs, or until soft.
3.  Let the beans cool for about half an hour. When ready, add all the ingredients to a food processor and blend until smooth. Scrape the sides as needed.
4. Serve with bread, crackers and veggies.