Beet Hummus

Name: Beet Hummus
Prep time: 10 min
Total time: 10 min
Yield: 1 1/2 cups (375 ml)
Ingredients: 3/4 lb (340 g) cooked beets, peeled and cut into pieces; 1/4 cup (60 ml) tahini; 1 tsp (5 ml) lemon juice; Chervil leaves (optional)

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Preparation 10 min
Makes 1 1/2 cups (375 ml)

Featured in RICARDO Magazine Vegetables First

Vegetarian
Vegan
Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

Ingredients

- 3/4 lb (340 g) cooked beets, peeled and cut into pieces
- 1/4 cup (60 ml) tahini
- 1 tsp (5 ml) lemon juice
- Chervil leaves (optional)

Preparation

- In a food processor, process the beets into a smooth purée. Using a spatula, scrape down the sides of the processor bowl occasionally. Transfer to a separate bowl. Add the tahini and lemon juice. Season with salt and pepper and mix well.
- Serve with crudités, fresh pita bread, or pita chips. Top with chervil leaves, if desired. The hummus will keep for 1 week in an airtight container in the refrigerator.

Beet Hummus

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