beet and lentil hummus

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

(1 RATING)

19 Pinches 1 Photo

Abraham Goldstein

New York, NY

Updated on Aug 20, 2013

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 http://www.vegetariantimes.com/recipe/beet-and-lentil-hummus/

Rate

prep time 8 Hr

cook time 30 Min

method Stove Top

yield 8 serving(s)

Ingredients

1/2 cup black beluga lentils, rinsed and soaked overnight
2 medium beets, peeled and cut into chunks
1 clove garlic peeled
2 tablespoons tahini paste
2 tablespoons cold-pressed olive oil
2 tablespoons lemon juice
2 teaspoons grated lemon zest
1 teaspoon sea salt

How To Make beet and lentil hummus

Step 1

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.

Step 2

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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