Beet Hummus With Blue Cheese And Walnuts

• 1 tablespoon tahini (roasted sesame seed paste)
• 1 tablespoon fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• 1 (15-ounce) can unsalted chickpeas, rinsed and drained
• 1/4 teaspoon kosher salt
• 3 tablespoons water
• 1 garlic clove
• 1 3-ounce beet, peeled
• Parchment paper
• 1/2 teaspoon honey
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 3 tablespoons crumbled blue cheese
• 1 1/2 tablespoons chopped toasted walnuts
• 1 tablespoon microgreens (optional)

1. Combine tahini, lemon juice, olive oil, chickpeas, 1/4 teaspoon kosher salt, water, and garlic clove in the bowl of a food processor. Wrap beet in parchment paper. Microwave at HIGH 3 minutes or until tender. Let stand 5 minutes; quarter beet. Add beet, honey, 1/4 teaspoon kosher salt, and black pepper to food processor with chickpea mixture; process until smooth. Top hummus with blue cheese, walnuts, and microgreens, if desired.

tahini, lemon juice, extravirgin olive oil, unsalted chickpeas, kosher salt, water, garlic, paper, honey, kosher salt, black pepper, blue cheese, walnuts, microgreens

Taken from www.myrecipes.com/recipe/beet-hummus-blue-cheese-walnuts (may not work)