Beet Hummus

Yield 2 cups


Beet Hummus

½ pound  Beets (about 4 medium sized beets), scrubbed clean
2 Tablespoons  Tahini sesame paste
5 Tablespoons  Lemon juice
1 small clove  Garlic, chopped
1 Tablespoon  Ground cumin
1 Tablespoon  Lemon zest (zest from approximately 2 lemons)
 Pinch of salt
 Ground pepper

Beet Hummus Directions

  1. Trim the beets and put them in a covered dish with about ¼ inch of water. Place in a 375°F oven and cook until easily penetrated with a knife or fork. (Alternatively, cover with water in a saucepan and simmer until tender, about ½ hour.) Peel once they have cooked.
  2. Place all ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust seasonings and ingredients as desired.
  3. Chill and store in the refrigerator for up to 3 days or freeze for longer storage.
  4. Eat with pita chips, or with sliced vegetables, or on a crostini.


Source: Simply Recipes

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