A delicious new recipe - great for Earth Day celebrations!
1 large or 2 small beets, about 4 ounces, scrubbed clean
1 cup cooked chickpeas
Zest of one lemon, about 1 tablespoon
Juice of one lemon
2-3 tablespoons 2 tablespoons tahini
1/8 teaspoon salt
Up to 1/4 cup extra virgin cold pressed grapeseed oil
1-3 tablespoon(s) water
Fresh ground black pepper to taste (optional)
Cut tops off beets and place into a small saucepan. Cover with water, bring to a boil, and cook until tender, about 15 minutes. Slide skin off of beets while cooling under cold running water. Chop and add to food processor.
Add chickpeas, lemon zest, lemon juice, tahini, salt, and 2 tablespoons grapeseed oil. Blend until smooth. Drizzle in more grapeseed oil and water until desired consistency is reached. Incorporate black pepper to taste. Hummus will keep in the refrigerator for up to one week. Serve with crudités, crackers, or as a sandwich spread. Makes 2 cups.
Posted on 04/23/2015 at 05:33:00 PM