Gingered Beet Hummus

Served with fresh vegetable crudité or whole grain pita, this nitrate beet boosted magenta hummus not only increases energy levels, blood flow and restores muscle energy for your favorite workout but is beautiful to view and serve!

Servings: 8

Ingredients:

15 oz. ready to eat chickpeas, canned low sodium (you can reserve the aquafaba liquid (chickpea liquid) for a vegan egg substitute -3 Tbls = 1 egg for a vegan morning Cupcake Frittata recipe)
1tsp tahini or EVOO (extra virgin olive oil)
1 cooked beet diced -can sub ¼ c beet juice or 2 Tbls beet powder
1 Tbls fresh grated ginger)-can substitute 2 tsp ginger spice, 1 oz ginger concentrate
3 garlic cloves minced fine
2 Tbls. Fresh lemon juice
Salt to taste

Method:

1-Drain canned chickpeas and reserve liquid aka aquafaba for baking as egg subsititute-3 Tbls = whole egg, 2 Tbls = egg white, 1 Tbls = 1 egg yolk
2-Place chickpeas, diced beets, garlic, lemon juice, minced garlic, tahini and/or oil in food processor and process until smooth consistency.
3 You can add more pink color hew with Superfood beet powder if beet color was lost in cooking or packaging in store bought beets.