Name: Beet Hummus w/ Parsley
Ingredients: 3 medium beets, about 3/4 pound; 2 garlic gloves; 1 can 15 oz chickpeas, rinsed and drained; 2 T tahini; 1 1/2 t kosher slat; 1/2 t cumin; 1/2 t corainder; 1/4 sour cream; 1/3 C lightly packed fresh flat-leaf parsley; 1/3 C olive oil (or sunflower oil)

Beet Hummus w/ Parsley

Posted December 19, 2019

CategoryBeet, Parsley

Adapted from Meat on the Side

Yields1 Serving

3 medium beets, about 3/4 pound

2 garlic gloves

1 can 15 oz chickpeas, rinsed and drained

2 T tahini

1 1/2 t kosher slat

1/2 t cumin

1/2 t corainder

1/4 sour cream

1/3 C lightly packed fresh flat-leaf parsley

1/3 C olive oil (or sunflower oil)

Preheat over to 375 degrees.

Wrap beets all together in aluminum foil and bake until tender - 45-60 min. Remove the skin by rubbing them with paper towels.

Fodd process beets and garlic.

then add the chickpeas, tahini, salt, cumin, and coriander and process again. Spoon in parsley and sour cream, then with the machine running, drizzle in the oil. Process until smooth and slightly creamy.

Salt to taste.

Ingredients