Roasted Beet Hummus (Paleo-Friendly)

• 1-2 medium beets, roasted, peeled and roughly chopped
• 1 ounce can (1 3/4 cup) of garbanzao beans (no salt), lightly drained
• 2 tablespoons tahini
• 2 clove garlic
• 1 teaspoon cumin
• 1 dash cayenne
• 1 dash paprika
• 2 tablespoons lemon juice
• zest of 1/2-1 lemon
• sea salt and pepper, to taste

1. For the roasted beets: Preheat oven to 400F. Clean, scrub, and chop root ends. (Optional: drizzle with a little extra virgin olive oil.) Loosely wrap individually in foil, place on a roasting pan. Roast for 50-60 min. Roasted beets will be ready when knife can be easily inserted.
2. Combine all ingredients into a food processor. Add water or additional olive oil until desired consistency.
3. Adjust seasoning with salt and pepper.
4. Serve with pita chips, veggies (cucumbers, carrots, celery, tomatoes), or in your wraps and sandwiches!

beets, garbanzao beans, tahini, clove garlic, cumin, cayenne, paprika, lemon juice, salt

Taken from food52.com/recipes/28749-roasted-beet-hummus-paleo-friendly (may not work)