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Beet hummus

From Judi and Yoo Mi, Carnegie Hill CSA
This bright pink hummus adds a visual zing and a bright new flavor to an appetizer buffet or a picnic. Serve it with pita chips or crudités. If you have pre-roasted beets in your refrigerator or freezer, you can whip this up in just a few minutes.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer
Cuisine Middle Eastern
Servings 2 cup

Equipment

  • Food processor

Ingredients
  

  • Ingredients:
  • 1 lb beets roasted and peeled
  • ¼ cup walnuts toasted
  • 2 TBS lemon juice
  • ½ TBS tahini
  • ½ tsp ground cumin
  • 1 garlic clove
  • 1 TBS olive oil
  • ½ tsp salt

Instructions
 

  • Place all the ingredients in a food processor and blend until smooth, stopping occasionally to scrape down the sides. Taste and adjust the seasoning as you see fit.
  • This can be served immediately or refrigerated (covered) for later.
Keyword appetizers, brunch, dairy-free, entertaining, gluten free, lunch, make ahead, potluck favorites, sneaking veggies!, vegan, vegetarian