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DIY Black Tahini and Beet Hummus

Molly Sheridan
  • minutes
  • Serves 2

INGREDIENTS

3 tbsp

1 to 2 lemons, juice from

4

Beets (about 8 ounces), medium

1 15 ounce can

Chickpeas

1

medium clove Garlic

1 tbsp

Balsamic vinegar

2 tbsp

Tahini, black

1

Kosher salt

4 tbsp

Olive oil

1 tsp

Cumin seed, toasted and ground