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Beet Hummus

Servings: 4-6

AuthorSunshine UrbaniakCategoryTotal Time1 hr 5 mins

INGREDIENTS

1 Beet, cooked and chopped
15 oz Can of Garbanzo Beans/Chick Peas, drained and rinsed
1 Clove of Garlic, large (use smaller for less spice)
1 Lemon, juiced
2 tbsp Olive Oil
1 tbsp Tahini
1 tsp Cumin
½ tsp Salt
Toppings: Olive Oil, Pine Nuts, Cilantro

DIRECTIONS

1

Cook the beet wrapped in foil for 1 hour in a 400-degree oven. Let cool and chop.

2

Combine all the ingredients in a food processor and blend until smooth. If needed, add more olive oil. Top with a swirl of olive oil, pine nuts, and minced cilantro. Serve with pita chips/bread, or toasted focaccia bread sliced thin.

Ingredients

 1 Beet, cooked and chopped
 15 oz Can of Garbanzo Beans/Chick Peas, drained and rinsed
 1 Clove of Garlic, large (use smaller for less spice)
 1 Lemon, juiced
 2 tbsp Olive Oil
 1 tbsp Tahini
 1 tsp Cumin
 ½ tsp Salt
 Toppings: Olive Oil, Pine Nuts, Cilantro

Directions

1

Cook the beet wrapped in foil for 1 hour in a 400-degree oven. Let cool and chop.

2

Combine all the ingredients in a food processor and blend until smooth. If needed, add more olive oil. Top with a swirl of olive oil, pine nuts, and minced cilantro. Serve with pita chips/bread, or toasted focaccia bread sliced thin.

Beet Hummus
Beet Hummus
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