Beet Hummus: Difference between revisions
From Auntie's Cook Book
Created page with "===Ingredients=== *1 small roasted beet *1 15-oz. can cooked chickpeas (mostly drained // 1 can yields ~1 3/4 cup) *1 large lemon (zested) *1/2 large lemon (juiced) *1 healthy pinch salt and black pepper *2 large cloves garlic (minced) *2 heaping Tbsp tahini *1/4 cup extra virgin olive oil ===Directions=== #Roast beets for 30 min, remove from oven to cool #Once your beet is cooled and peeled, quarter it and place it in your food processor. Blend until only small bits re..." |
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*1 healthy pinch salt and black pepper | *1 healthy pinch salt and black pepper | ||
*2 large cloves garlic (minced) | *2 large cloves garlic (minced) | ||
*2 heaping Tbsp | *2 heaping Tbsp [[Tahini]] | ||
*1/4 cup extra virgin olive oil | *1/4 cup extra virgin olive oil | ||
Latest revision as of 22:09, 27 December 2024
Ingredients
- 1 small roasted beet
- 1 15-oz. can cooked chickpeas (mostly drained // 1 can yields ~1 3/4 cup)
- 1 large lemon (zested)
- 1/2 large lemon (juiced)
- 1 healthy pinch salt and black pepper
- 2 large cloves garlic (minced)
- 2 heaping Tbsp Tahini
- 1/4 cup extra virgin olive oil
Directions
- Roast beets for 30 min, remove from oven to cool
- Once your beet is cooled and peeled, quarter it and place it in your food processor. Blend until only small bits remain.
- Add remaining ingredients except for olive oil and blend until smooth.
- Drizzle in olive oil as the hummus is mixing.
- Taste and adjust seasonings as needed, adding more salt, lemon juice, or olive oil if needed. If it’s too thick, add a bit of water.
- Will keep in the fridge for up to a week.
