Beet Hummus Recipe and Ingredients
Prep Time
Serves
Cooking Mode
4 medium-sized roasted beets, chopped (about 1 lb/500 g)
¼ cup tahini paste
3 tbsp lemon juice
3 tbsp olive oil, divided
2 cloves garlic, minced
1 tsp ground cumin, plus more for garnish
½ tsp each ground coriander, salt and pepper
4 medium-sized roasted beets, chopped (about 1 lb/500 g)
¼ cup tahini paste
3 tbsp lemon juice
3 tbsp olive oil, divided
2 cloves garlic, minced
1 tsp ground cumin, plus more for garnish
½ tsp each ground coriander, salt and pepper
Directions
1Place roasted beets, tahini paste, lemon juice, 2 tbsp (30 mL) olive oil, garlic, cumin, coriander, salt and pepper in food processor; blitz to desired texture. Add additional tahini, lemon juice or water for a smoother dip, if desired. Transfer to serving bowl. Drizzle with remaining oil and sprinkle with a pinch of cumin. Store refrigerated in airtight container for up to 2 days.
Tips
1
Serve with Sobeys appetizers such as Sensations by Compliments Greece at Home
Vegetable Phyllo Bites.
2
To roast beets, toss in olive oil and season with salt and pepper. Wrap in double-layer of foil to create a tightly sealed packet. Bake 45 to 50 min. in preheated 425°F (220°C) oven. When beets are cool enough to handle, gently rub skins off using a paper towel.
Disclaimer
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Personal Note
Personal Note
