Beet and Lentil Hummus

Name: Beet and Lentil Hummus
Prep time: 8 h
Cook time: 30 min
Total time: 8 h 30 min
Yield: 8
Cuisine: Eastern European
Ingredients: 1/2 c black beluga lentils, rinsed and soaked overnight; 2 medium beets, peeled and cut into chunks; 1 clove garlic peeled; 2 Tbsp tahini paste; 2 Tbsp cold-pressed olive oil; 2 Tbsp lemon juice; 2 tsp grated lemon zest; 1 tsp sea salt

By Abraham Goldstein
@AGoldsteing

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

Rating:

★★★★★ 1 vote5

Comments:

3 Comments

Serves:

Prep:

8 Hr

Cook:

30 Min

Method:

Stove Top

Ingredients

1/2 c

black beluga lentils, rinsed and soaked overnight
2 medium

beets, peeled and cut into chunks
1 clove

garlic peeled
2 Tbsp

tahini paste
2 Tbsp

cold-pressed olive oil
2 Tbsp

lemon juice
2 tsp

grated lemon zest
1 tsp

sea salt
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How to Make Beet and Lentil Hummus

Step-by-Step

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.

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