photo courtesy of babble.com
Beet Hummus
Ingredients:
1-2 beets
1 19 oz (540 mL) can chickpeas, rinsed and drained
1 large garlic clove, peeled
juice of a lemon (2-3 Tbsp, or to taste)
1/4 cup thick plain yogurt (optional)
2 Tbsp peanut butter
1/2-1 tsp cumin
1/4 tsp salt, or to taste
2-4 Tbsp olive oil
1 19 oz (540 mL) can chickpeas, rinsed and drained
1 large garlic clove, peeled
juice of a lemon (2-3 Tbsp, or to taste)
1/4 cup thick plain yogurt (optional)
2 Tbsp peanut butter
1/2-1 tsp cumin
1/4 tsp salt, or to taste
2-4 Tbsp olive oil
Procedure:
- Wrap the beets in foil and roast at 350ºf for an hour, or until tender (you can tuck them in as you bake other stuff).
- Cool, peel and slice into chunks.
- Put everything but the olive oil into the bowl of a food processor and purée, pouring the olive oil in through the feed tube as it blends, until smooth.
- Taste and adjust seasoning (salt, lemon juice, cumin) as you need to. If it’s too thick, add more olive oil, yogurt or water.
- Serve immediately or refrigerate for up to 4 days before serving. Makes about 2 1/2 cups.
- And serve with toasted pita chips.