Beet & Goji Sprouted Garbanzo Superfood Hummus

This is one of the recipes that I created for my final project presentation for the Essentials of Superfoods course I did through Matthew Kenney Culinary Academy (now called Plantlab).

The sprouted beans have a crisp, raw texture and flavor, which the hemp seeds help to smooth out a bit. The beet brings a subtle earthiness, and the gojis berries are slightly sweet. Lemon juice brightens it up, and the smoked paprika provides a savory flavor to round it out.

INGREDIENTS: 
1 cup Sprouted Garbanzo Beans
1 medium Roasted Beet
2 tablespoons Goji Berries
1/4 cup Warm Water
1/4 cup Tahini
3 tablespoons Olive Oil
2 tablespoons Hemp Seeds
1 tablespoon Ume Plum Vinegar
Juice from 1 Lemon
1/2 teaspoon Smoked Paprika
1/4 teaspoon Cayenne
1/2 teaspoon Lemon Zest
1/2 teaspoon salt + more to taste

INSTRUCTIONS:
Soak goji berries in warm water for about 10 minutes.
Add all ingredients to a mini food processor or high-speed blender, including the soaking water from the goji berries.
Blend until smooth.
Add more lemon juice (or water) if needed for blending, plus additional salt to taste.