Beet and Lentil Hummus

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 vote

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

How to Make Beet and Lentil Hummus

Step-by-Step

11. 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.
22. 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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