Roasted Beet Hummus & Crackers

Ingredients:

• ½ bag of Back to Nature Roasted Garlic & Herb Stoneground Wheat Crackers
• ½ bag of Back to Nature Crispy Wheat Crackers
• 2 medium-sized beets
• 1 head of garlic
• 1 Tbs olive oil
• 2 cans of chickpeas
• ¼ cup water
• 2-3 Tbs olive oil
• ¼ cup tahini
• Juice of 1 large lemon
• 1 tsp salt
• ½ tsp pepper
• 1 tsp cumin
• Veggies of choice, to garnish
• Hemp seeds to garnish

Instructions:

• Preheat oven to 400°F. Cut the top of the head of garlic off, so the top of the cloves are exposed. Lightly drizzle olive oil onto the beets and garlic head and wrap each in foil. Set on a pan and roast for roast for 20 minutes if using pre-cooked beets or 40 if using raw beets. Remove from oven and let cool slightly.
• In a food processor, add in rinsed chickpeas, water, olive oil, tahini, lemon, salt, pepper, and cumin. Once cooled, add in beets and squeeze garlic cloves into the mix. Blend until the mixture has a smooth consistency, adding in an additional tablespoon or two of water if necessary.
• Garnish with a drizzle of olive oil and hemp seeds. Pair with Back to Nature Roasted Garlic & Herb Stoneground Wheat Crackers and Back to Nature Crispy Wheat Crackers, as well as your choice of veggies. Enjoy.