Beet Hummus | PCC Natural Markets

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Beet Hummus

Your rating: None (2 votes)
Your rating: None (2 votes)

Subtly pink, this traditional dip-with-a-twist is a hit at parties.


These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free


In the bowl of a food processor, add garbanzo beans, water, salt, cumin and lemon juice. Process for about 1 minute. Add beets, garlic, 3 tablespoons olive oil and cayenne pepper. Process for 2 to 3 more minutes.

Add tahini. Process and scrape the sides and bottom of the bowl, and process for 30 more seconds. If the hummus is thick you may add 2 to 3 tablespoons water while the food processor is running to reach the perfect consistency.

Once it is creamy, remove it to a bowl and drizzle remaining 1 tablespoon olive oil over the top and sprinkle with red pepper flakes or paprika. Store hummus in an airtight container and refrigerate for up to 1 week.

Recipe by Sureyya Gokeri, PCC Cooks instructor

Source: Demonstrated on the PCC Cooks stage at Vegfest 2013.

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