beet and lentil hummus

★★★★★ 1 Review
AGoldsteing avatar
By Abraham Goldstein
from New York, NY

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/

serves 8
prep time 8 Hr
cook time 30 Min
method Stove Top

Ingredients For beet and lentil hummus

  • 1/2 c
    black beluga lentils, rinsed and soaked overnight
  • 2 md
    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

  • 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.
  • 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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