Beet Hummus

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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

Ingredients

Preparation

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

Add the 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 of 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 crushed red pepper 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.

Learn more about our recipes. View guidelines »

More about: beets, garbanzo beans, hummus

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