Name: Beet Hummus with Blue Cheese and Walnuts
Yield: Serves 8 (serving size: about 3 tablespoons)
Ingredients: 1 tablespoon tahini (roasted sesame seed paste); 1 tablespoon fresh lemon juice; 1 tablespoon extra-virgin olive oil; 1 (15-ounce) can unsalted chickpeas, rinsed and drained; ¼ teaspoon kosher salt; 3 tablespoons water; 1 garlic clove; 1 3-ounce beet, peeled; Parchment paper; ½ teaspoon honey; ¼ teaspoon kosher salt; ⅛ teaspoon black pepper; 3 tablespoons crumbled blue cheese; 1 ½ tablespoons chopped toasted walnuts; 1 tablespoon microgreens (optional)

Combine tahini, lemon juice, olive oil, chickpeas, 1/4 teaspoon kosher salt, water, and garlic clove in the bowl of a food processor. Wrap beet in parchment paper. Microwave at HIGH 3 minutes or until tender. Let stand 5 minutes; quarter beet. Add beet, honey, 1/4 teaspoon kosher salt, and black pepper to food processor with chickpea mixture; process until smooth. Top hummus with blue cheese, walnuts, and microgreens, if desired.

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Beet Hummus with Blue Cheese and Walnuts

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