Beet and Goat Cheese Hummus

1 large beet
(1) 15-oz can chickpeas, rinsed and drained
2 lemons, juiced
1/4 cup tahini
1 tsp salt
4 oz goat cheese, crumbled
1/4 cup Vera Jane’s Extra-Virgin Olive Oil

Scrub the beet and chop into large cubes. Bake in aluminum foil or on a baking sheet at 400 degrees until soft enough to pierce with a fork, 25 to 30 minutes. Allow beet to cool.

In a food processor, combine the beet and any juices, chickpeas, juice from 2 lemons, tahini, salt, and goat cheese. Pulse until well blended. While the food processor is running, drizzle in the olive oil. Blend until smooth.

Crumble a little goat cheese on top for garnish. Serve with fresh veggies of your choice or tortilla chips.

Makes 4 servings
Prep Time: 45 Minutes

Per serving: 240 calories; 17g total fat; 5g saturated fat; 15mg cholesterol; 510mg sodium; 17g total carbohydrates; 5g dietary fiber; 9g protein;

Allergy Warning: Contains milk