• BEET HUMMUS

GLUTEN FREE, DAIRY FREE AND VEGAN

Make about 3 cups

By Casey Colodny (The Mindful Hapa)

Ingredients

1 can chickpeas, drained

2 medium-size fresh beets, (tops and bottoms trimmed)

2 lemons—juice and zest

1 garlic clove

½ cup tahini

1 tsp. cumin, ground

½ tsp. salt

1 green onion, sliced fine

 

Preparation

  1. Cut beets in half, top to bottom. Add beets to a saucepan and cover with water. Bring to a boil. Reduce heat to a low boil. Continue to boil for 25 to 30 minutes until a knife easily cuts into the thickest part of the largest beet.
  2. When done, drain beets and soak in cold water until cooled. Use a vegetable peeler to remove skin before cutting into 1” cubes.
  3. Add cubed beets and the rest of the ingredients (except for the green onion) to a food processor. Process for 4 to 5 min until mixture is smooth.
  4. Sprinkle green onions over the top and enjoy with fresh vegetables, crackers, or chips.

Tip: Substitute any green herb for green onions: chives, parsley, dill, etc.

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