31 Mar Beet Hummus
Posted at 00:50h
in
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
1
Adjust oven rack to middle position and heat oven to 425 degrees
2
Wrap beets in tin foil and bake for an hour
3
Let cool. Remove skin and slice into small chunks
4
Add beets and all other ingredients to food processor, process until smooth
5
Spread on toast, use as a dip or sandwich spread!
*Recipe courtesy of Erin Hudson: @erinhusdon25
Ingredients
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
Directions
1
Adjust oven rack to middle position and heat oven to 425 degrees
2
Wrap beets in tin foil and bake for an hour
3
Let cool. Remove skin and slice into small chunks
4
Add beets and all other ingredients to food processor, process until smooth
5
Spread on toast, use as a dip or sandwich spread!