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Lilly’s Table

 
 

© Lillys-Table.com Photo of Beet Hummus
  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter


Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables



Recipe Detail

Winter

Beet Hummus

from Beet Hummus with Crackers & Veggies, the Week of January 12, 2014.
View the previous recipe for this meal.

Brilliant magenta beets take over the garbanzo beans in this vegetable packed spread.

Ingredients

  • 1 lb beet
  • 1 clove garlic
  • ½ teaspoon salt
  • ½ lemon, juiced
  • 2 tablespoons extra-virgin olive oil
  • ¼ cup tahini
  • 1 teaspoon cumin, ground
  • 1 pinch black pepper, to taste

Serving Size: 6 People



 

Preparation Instructions

Scrub the beets and cut into big chunks that are even in size. If they are small no need to cut them. Place the beets in a pan full of water and bring up to a boil. Simmer until you can easily stab them with a butter knife. Depending on the size of your chunks it will take 15-30 minutes.

Meanwhile, in a food processor or blender, place the garlic clove and whirl around until pulverized. Add the tahini, lemon juice, extra-virgin olive oil, cumin, salt and pepper.

Pull out the beets and rinse with cold water. When you are able to handle them, gently peel off the outer layer of skin. Trim any other stems or unsightly parts.

Place in the processor/blender. Pulse and blend, scraping the sides periodically until it is a gorgeous mashed up mess.

Serve as you might traditional garbanzo hummus.