Beet and Carrot Hummus

Recipe from: More with Less, by Jodi Moreno


1 cup roasted or steamed carrots and beets, mixed together 

1/4 cup water

1 clove garlic

juice from 1/2 a lemon

1/3 cup tahini



a bit of olive oil


Put all the ingredients in the bowl of a food processor and process until super smooth, adding additional water to thin it out if needed. Taste and adjust the salt and pepper. Transfer to a bowl and finish with another drizzle of olive oil. There are a number of different toppings you could use if you have them on hand. Consider: pesto, harissa, toasted nuts or seeds, caramelized onions or scallions.

meal or course
appetizer, brunch, buffet, hors d'oeuvre, lunch, side, snack, vegetable dish