Simple Way to How To Eat Beets From Garden

Beet Hummus

Learn how to store beets in 8 easy steps for use in savory recipes all winter long.

Recipe Summary Beet Hummus

A twist on traditional hummus, this version is tangy, earthy, and a refreshing change of pace. Using a high-quality balsamic will result in a tarter, more intense flavor.

Ingredients | How To Eat Beets From Garden

3 beets

1 (15 ounce) can garbanzo beans, drained and rinsed

¼ cup olive oil

¼ cup lemon juice

3 tablespoons tahini

2 tablespoons balsamic vinegar

3 large cloves garlic

1 tablespoon spearmint, chopped

2 teaspoons ground cumin

kosher salt and ground black pepper to taste

Directions

Preheat oven to 400 degrees F (200 degrees C).

Wrap beets in aluminum foil. Place on a baking sheet.

Roast beets in the preheated oven until tender, about 45 minutes. Unwrap carefully; let cool until easily handled, 5 to 10 minutes. Peel and chop into large chunks.

Combine beets, garbanzo beans, olive oil, lemon juice, tahini, balsamic vinegar, garlic, spearmint, cumin, salt, and pepper in a food processor; blend until smooth.

Adjust seasonings to individual taste: Lemon makes it tarter, balsamic tames the sweetness of the beets, tahini makes it nuttier and creamier, salt brightens the flavors, and more olive oil will make the hummus smoother. Add extra spearmint a little at a time; it can overwhelm quickly.

Info | How To Eat Beets From Garden

prep: 15 mins cook: 45 mins additional: 5 mins total: 1 hr 5 mins Servings: 8 Yield: 8 servings

TAG : Beet Hummus

Appetizers and Snacks, Dips and Spreads Recipes, Hummus Recipes,