Beet Hummus
Servings: 4-6
AuthorSunshine UrbaniakCategorySidesTotal Time1 hr 5 minsINGREDIENTS
1 Beet, cooked and chopped or 3 small pre-packaged beets
15 oz Can of Garbanzo Beans/Chick Peas, drained and rinsed
1 Clove of Garlic, large (use more for extra bite)
1 Lemon, juiced
⅓ cup Olive Oil
1 tbsp Tahini
1 tsp Cumin
½ tsp Salt
Toppings: Olive Oil, Pine Nuts, Cilantro
DIRECTIONS
1
Steam the beet for about 30 min or until tender when poked with a fork. Let cool, peel off the skin, and rough chop. If using pre-packaged beets, simply chop.
2
Combine all the ingredients in a food processor and blend until smooth. If it's too thick, drizzle some olive oil to thin it out. To taste, add more salt or lemon juice if needed. To serve, top with pine nuts and minced cilantro with pita chips/bread, or toasted focaccia bread sliced thin.
Ingredients
1 Beet, cooked and chopped or 3 small pre-packaged beets
15 oz Can of Garbanzo Beans/Chick Peas, drained and rinsed
1 Clove of Garlic, large (use more for extra bite)
1 Lemon, juiced
⅓ cup Olive Oil
1 tbsp Tahini
1 tsp Cumin
½ tsp Salt
Toppings: Olive Oil, Pine Nuts, Cilantro
