Active Prep Time: 20 Min

Yield: 1-2 cups Hummus

Beet Hummus

• 2 small roasted beets (recipe to follow)
• 1-15 oz. can cooked chickpeas, mostly drained. 
• 1 large lemon, zested
• 1/2 large lemon juiced
• 2 cloves garlic
• 3 Tbsp. tahini
• 1/3 cup olive oil

Put chickpeas into the food processor with chopped beet, lemon zest, lemon juice, garlic and tahini. Blend until smooth. Slowly add in the olive oil until completely smooth and thick. Season with salt, sugar and lemon. 

Bagel Chips

• 2 Lefty’s Righteous rosemary and pink salt bagels (or your fave flavor!)
• olive oil
• salt and pepper

Slice the bagels on a mandolin, toss with olive oil, salt and pepper. Toast in the oven at 300°F until crisp. 

Roasted Beets

Top and tail (chop the ends off) red beets, wash well and toss in olive oil, salt and pepper. Wrap in tin foil and bake at 325°F until a pick can be inserted and released without tension. Let cool until you can touch them (tip: wear gloves!) Take a towel you don’t need anymore and rub the outside of the beet to take the skin off. Let cool completely.