Beet + Edamame Hummus

Beet
 

Ingredients

• 2 medium sized roasted beets
• 1 can (14 ounces) drained and rinsed chickpeas
• 1/4 cup olive oil
• 1 Tbsp honey or maple syrup
• 1/4 cup lime juice
• Salt to taste 

Directions

1. Peel beets and cut into bite sized pieces. Roast at 425 F for 30-35 minutes until tender
2. In a food processor, blend chickpeas, beets, olive oil, honey and lime juice until a smooth hummus forms with no lumps
3. Add salt to taste
    

Edamame
 

Ingredients

• 1 cup edamame, shelled and boiled or steamed
• 1 can (14 ounces) drained and rinsed chickpeas
• 1 cup cilantro
• 2 raw garlic cloves
• 1/4 cup olive oil 
• 1/4 cup lime juice
• salt and pepper to taste

Directions

1. In a food processor, blend cooked edamame, chickpeas, cilantro, garlic cloves, olive oil, lime juice, salt and pepper. 
2. Blend until a smooth hummus forms with no lumps