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Tuesday, September 20, 2016

Beet Hummus

Get creative with your dippers! We love sweet potato chips, pita, and cucumber slices with this dip.

  • 1 15 ounce can cannellini beans, rinsed and drained
  • 1 pound beets, cooked and peeled*
  • 1/4 cup tahini (sesame seed paste)
  • 2 tablespoons lemon juice
  • 1 tablespoon prepared horseradish
  • 2 cloves garlic, peeled and halved
  • 1/4 cup olive oil
  • Kimchi and chopped Italian parsley (optional)
  1. In a food processor combine cannellini beans, beets, tahini, lemon juice, horseradish, garlic, and 1/2 tsp. kosher salt. Cover; process until nearly smooth. With the motor running, add oil in a thin, steady stream through the feed tube, processing until smooth. Transfer to a serving bowl. Cover; chill until serving time. Drizzle with additional olive oil. Top with kimchi and parsley, if desired.

From the Test Kitchen:

To cook beets: Trim and scrub beets; cut each in half. In a medium saucepan bring water to boiling; add beets. Reduce heat; cook, covered, 40 minutes or until fork-tender. Drain and cool. Scrape peel from beets.


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