A vibrant and flavorful variation of classic hummus.
8 ingredients
2 beet (2" dia) Beets raw
1 1/2 cup Chickpeas or garbanzo beans canned no salt added
1 tablespoon Lemon juice
2 tbsp Sesame butter or tahini
1 tablespoon Olive oil
2 tsp, minced Garlic raw
1/2 tsp Salt
4 tablespoon Water
5 steps
- Preheat oven to 375F.
- Wash and peel beets. Cut into 1/2-inch (1 cm) thick slices and place on parchment paper on a baking sheet. Avoid cutting slices too thin as this will cause them to burn.
- Cook for about 20 minutes or until beet slices are tender when pierced with a fork. Let cool until safe to handle.
- Add beets and all other ingredients to a powerful blender or food processor. Blend until smooth. Add additional water if the hummus appears too thick to serve as a dip.
- Transfer hummus to a medium-sized bowl for serving or store in an airtight container in the refrigerator.
This recipe makes about 1 1/2 cups of hummus.
1 serving = 1/4 cup of hummus.
Tips:
To save time, consider using no salt added, canned beets.
Consider serving with MyNetDiary Premium recipe Easy Herbed Flax Crackers.
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