beet hummus in bowl

Beet Hummus

Yields8 Servings
Prep Time10 minsCook Time1 hrTotal Time1 hr 10 mins
 1 15 oz can chickpeas, drained
 1 large beet
 ¼ cup Greek yogurt
 ¼ fresh lemon juice
  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

beet hummus in bowl

 

 

Ingredients

 1 15 oz can chickpeas, drained
 1 large beet
 ¼ cup Greek yogurt
 ¼ fresh lemon juice
  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!

Beet Hummus