Beet Hummus : In a blender, mix together the 1 can of white cannellini beans (rinsed and drained), 3 cooked beets, 1 garlic clove, 3 tbsp tahini, 1 tbsp lemon juice, ½ tsp onion powder, 2 tbsp sun-dried tomato pesto (here Maison Legrand), salt and pepper to taste.
Roasted Crunchy Chick Peas : Pre heat the oven at 400 F. Line a baking sheet with parchment paper. Mix together 1 can of chick peas (rinsed and drained), 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp paprika, salt and pepper to taste. Spray in a single layer and roast for 40 minutes.
