top of page

Beet Hummus

PlantFoodPath.com

Modified from Minimalist Baker

Yield: 6 servings

INGREDIENTS

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

PREPARATION

  1. Quarter beets and place in food processor. Blend until only small bits remain.

  2. Add remaining ingredients, and blend until smooth.

  3. Taste and adjust seasonings and/or flavorings as needed. If it’s too thick, add a bit of water.

NOTE

Will keep in the refrigerator for up to a week.

bottom of page