Beet and Lentil Hummus

Ingredients

½ cup black beluga lentils, rinsed and soaked overnight

2 medium beets, peeled and cut into chunks

1 clove garlic, peeled and chopped

2 Tbs. tahini paste

2 Tbs. cold-pressed olive oil

2 Tbs. lemon juice

2 tsp. grated lemon zest

1 tsp. sea salt

Directions

Soak lentils for 6-8 hours in plenty of water. Drain and rinse soaked lentils, discarding the soak water.

Bring lentils, beets, and 1 cup water to a boil in medium saucepan. Reduce heat to medium-low, cover, and simmer 15 to 20 minutes, or until all water is absorbed.

Blend lentils and beets on high until smooth in a food processor.

Add garlic while running to finely chop, than add tahini, oil, lemon juice, zest, and salt; process until creamy.

Season to taste.