Beet Lemon Hummus
Try this fun colored bright and sweet version of a traditional dip.
Equipment
- food processor
- blender
- zester
Ingredients
- ½ lb fresh beetroot scrub, destem, remove taproot
- 2 cups garbanzo beans aka chickpeas cooked and drained or see instructions for dried
- 2 each lemons zested and juiced
- ½ cup olive oil avocado, sunflower, or infused oil option
- 1 Tbsp garlic crushed
- to taste salt and black pepper to taste
- ¼ cup Tahini sesame paste also try sunflower seed butter or paste of pumpkin seeds
Instructions
Dried Beans Option
- Soak ¾ cup of dried beans in fresh cool water overnight. Drain then Rinse and pressure cook with correct ratio of water or low sodium stock until tender. DO NOT SALT BEANS WHILE COOKING. This hardens the outer membrane and takes them much longer to cook.
Cooked Beans Option
- Preheat oven to 350°F. Scrub Beetroot clean. Place on a square of foil, drizzle with a small amount of oil and sprinkle with salt. Enclose beet entirely in foil and bake for 40 min. or until cooked through, easily pricked with a paring knife.
- Let beet cool slightly then the beet skin should slide off the cooked root with little to no effort, some roots may still need a peeler to assist. Cut into 1" pieces and reserve.
- Place 1 cup of cooked beets and all other ingredients but the oil in a food processor or appropriate immersion blender cup. Pulse until ingredients start to soften and drizzle in olive oil until a smooth even texture has formed.
- Adjust seasoning to taste, chill, and let meld for at least 30 minutes before serving. Garnish with lemon peel, olive oil, and remaining cooked beets.
- Serve with your favorite crudite vegetables, chips, or as a sandwich spread.
Notes
Try using local beans like Romano, European Soldier, Indian Woman, or so many other varieties to EatWy Hummus!