Roasted Beet and Mint Hummus

• One 15-ounce can chickpeas, rinsed and drained
• 1 cup chopped roasted beets
• 1/2 cup picked mint leaves
• 3 tablespoons tahini paste
• 2 tablespoons olive oil
• 1 garlic clove
• 1 lemon, juiced
• Salt and pepper
• Crudite or chips, to serve

1. In a food processor, blend the chickpeas, beets, mint, tahini, olive oil, garlic, lemon juice and 1/4 cup water .
2. Blend until smooth, and season with salt and pepper.
3. Serve with crudite or chips.

chickpeas, beets, mint, tahini paste, olive oil, garlic, lemon, salt, crudite

Taken from www.foodnetwork.com/recipes/jeff-mauro/roasted-beet-and-mint-hummus.html (may not work)