Beet Hummus

Ingredients

• 5 small beets, peeled and boiled
• 1 shallot, finely diced
• 1 clove garlic
• 1 tablespoon lemon juice
• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1/2 cup raw cashews or 1-2 tablespoons cashew butter
• 1/4 cup fresh mint, finely chopped
• Salt & pepper, to taste

Method

1. Place the beets, garlic, lemon, olive oil, apple cider vinegar, cashews, mint, salt, and pepper in a food processor. Pulse until mixture becomes thick and chopped, but not fully puréed.
2. Serve cold with chips and crudités.

Note: The beet hummus can be stored in the refrigerator for 3-6 days.