Hot Pink Beet Hummus

• 2 tbsp Badia Organic Powdered Beets (plus 4-5 tbsp water to rehydrate)
• 3 tbsp Badia Lemon Juice
• 1 tsp Badia Black Garlic Minced in Water
• 1 3/4 cup Chickpeas (one 15.5 oz can)
• 1/4 cup Tahini
• 1/2 cup Badia Extra Virgin Olive Oil
• 1 tsp Lemon Zest
• 1 tsp Badia Adobo Seasoning with Pink Himalayan Salt

Prep

1. In a small bowl rehydrate Badia Organic Powdered Beets with water, stir.
2. Open the can of chickpeas, rinse and drain.
3. Stir up tahini in the jar if it has separated.
4. Zest the peel of the lemon

Make Hummus

1. Add the Chickpeas, Badia Lemon Juice, and half of the Badia Extra Virgin Olive Oil to a highspeed blender.
2. Add in the rehydrated Badia Organic Powdered Beets and Badia Minced Black Garlic in Water. Blend until smooth.
3. If mixture seems too thick add in the remaining Badia Extra Virgin Olive Oil, then add the Badia Adobo Seasoning with Pink Himalayan Salt. Blend until smooth and silky.
4. Garnish with the lemon zest and serve with pita bread or chips. For an extra flare, sprinkle Badia Za’atar.