Virgo Hummus Duo – Spinach & Artichoke and Honey Roasted Beets

As part of my Virgo inspired, a earthy duo of hummus.

Crudités we’re the perfect way to celebrate the start of virgo season. I wanted to create two earthy flavors of hummus.

Ingredients:

• 15 oz can of chickpeas
• 15 oz of canned artichokes
• 1/2 cup of fresh spinach
• 1 TBSP of olive oil
• 1/2 lemon worth of lemon juice
• 1 TBSP of tahini
• S&P to taste
• 1 TSP of water

1. Combine artichokes, spinach, olive oil & lemon juice in a good processor. Combine until fine and fully combined.
2. Add in strained chickpeas, tahini and S&P.
3. Combine until smooth, add water as need by the teaspoon.

Ingredients:

• 15 oz of chickpeas
• 1 beet
• 1 TBSP of honey
• 1 TBSP of olive oil
• 1/2 lemon worth of olive oil
• 1 TBSP of tahini
• 1 TSP of water
• S&P to taste

1. Heat oven to 400 degrees.
2. Wash beet, and cut off root & stem. Peel skin.
3. Place beet in center of aluminum foil. Coat with honey and olive oil.
4. Cover the beet completely with aluminum foil.
5. Place on baking rack and cook until tender for approximately 30 minutes.
6. Remove from oven and allow to cool.
7. Add to food processor. Combine with water and be sure to fully blend the beet mixture until smooth.
8. Add chickpeas, tahini, lemon juice and S&P to taste.
9. Combine until fully blended.