Beet and Lentil Hummus
1/2 cblack beluga lentils, rinsed and soaked overnight
2 mediumbeets, peeled and cut into chunks
1 clovegarlic peeled
2 Tbsptahini paste
2 Tbspcold-pressed olive oil
2 Tbsplemon juice
2 tspgrated lemon zest
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.