Beet and Lentil Hummus
By
Abraham Goldstein
@AGoldsteing
1
We planted beets for the first time and I didn't know when to harvest them. Our gardener was planting our potatoes when he asked if we were going to eat our beets. I forgot about them. They were seven inches in width, and 6 inches in height, so I started looking on-line for a good recipe. I found this on-line at vegetariantimes.com/...lentil-hummus
Ingredients
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1/2 cblack beluga lentils, rinsed and soaked overnight
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2 mediumbeets, peeled and cut into chunks
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1 clovegarlic peeled
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2 Tbsptahini paste
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2 Tbspcold-pressed olive oil
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2 Tbsplemon juice
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2 tspgrated lemon zest
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1 tspsea salt
How to Make Beet and Lentil Hummus
- 1. Drain and rinse soaked lentils. Bring lentils, beets, and 1 cup water to a boil in medium saucepan. Reduce heat to medium-low, cover, and simmer 15 to 20 minutes, or until all water is absorbed.
- 2. Drop garlic into food processor while running to finely chop. Add tahini, oil, lemon juice, zest, and salt; process until creamy. Add lentils and beets, and blend on high until smooth. Season to taste.
About Beet and Lentil Hummus
Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: Eastern European
Dietary Needs: Vegetarian