This beet hummus is a delicious, vegan, healthy snack that has just enough earthy flavor with the perfect amount of lemon and dill to complement it.
*Roast beets by wrapping in aluminum foil and placing in oven preheated to 425° F and cooking for 45 mins to 1 hour depending on the size of the beet. Detailed instructions are provided in my recipe for Sautéed Beet Greens with Roasted Beets.
** To make hummus extra smooth, remove chickpea skins before blending. My Buffalo Hummus recipe has instructions on how to do this.
***To toast pine nuts, place in a small pan over low heat. Stir often for 6-8 minutes until nuts are lightly toasted and smell nutty. You can microwave for 40 seconds to 1 minute instead if desired.