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Recipes » Appetizers » Beet Hummus
Modified from Minimalist Baker
Yield: 6 servings
2 precooked baby beets, about 3½ ounces
1 15-ounce can garbanzo beans, drained
1 hefty pinch of sea salt
1 pinch of ground black pepper
3 teaspoons apple cider vinegar (or balsamic)
4 cloves garlic, minced
1 teaspoon mirin sweet cooking rice wine
1 teaspoon agave
4 heaping Tablespoons of tahini
⅔ cup water
juice of three-quarters of a large lemon
Quarter beets and place in food processor. Blend until only small bits remain.
Add remaining ingredients, and blend until smooth.
Taste and adjust seasonings and/or flavorings as needed. If it’s too thick, add a bit of water.
Will keep in the refrigerator for up to a week.
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