Beet Hummus
Servings: 4-6
AuthorSunshine UrbaniakCategorySidesTotal Time1 hr 5 minsINGREDIENTS
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.
