Beet Hummus

YIELD

PREP TIME
10 mins

COOK TIME
1 hr

TOTAL TIME
1 hr 10 mins

*Recipe courtesy of Erin Hudson: @erinhusdon25

Beet Hummus

1 15 oz can chickpeas, drained
1 large beet
¼ cup Greek yogurt
¼ fresh lemon juice
⅓ cup tahini
3 tbsp Durant Olive Mill EVOO
Salt, pepper and a dash of coriander

Adjust oven rack to middle position and heat oven to 425 degrees
Wrap beets in tin foil and bake for an hour
Let cool. Remove skin and slice into small chunks
Add beets and all other ingredients to food processor, process until smooth
Spread on toast, use as a dip or sandwich spread!

Nutrition Facts

servings

Serving size