Beet and Cream Cheese Hummus

Ingredients:

• 6 oz beet
• 15.5 oz can chickpeas, rinsed and drained
• 1/3 C tahini
• 1/4 C lemon juice
• 1/4 C light cream cheese
• 1 garlic clove, minced
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp coriander

Directions:

1. Preheat oven to 475. Wrap beet in foil and place on baking sheet. Roast until knife slides easily to center, 60 – 70 minutes.
2. Process chickpeas, tahini, lemon juice, cream cheese, garlic, salt, pepper and coriander in fools processor until smooth.
3. Remove skin from beet. Trim root and cut beet into 8 pieces. Add to food processor and process until smooth.
4. Transfer to serving bowl.