Beet and Cranberry Bean Hummus
Hummus is a great, protein-packed treat with infinite varieties. In this version, we added in cooked beets for a burst of beautiful color.
1-2 cloves of garlic, minced
1 cup cooked white or cranberry beans
2 beets, roasted or steamed, peeled, and cut into small pieces
¼ cup tahini (ground sesame seed paste--you can omit or use another nut butter, too)
¼ cup olive or sunflower oil
¼ cup lemon juice
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
Sliced green onions, fresh cilantro, or fresh mint leaves to garnish
1
Add all ingredients (except garnish) to a food processor or Vitamin and pulse/blend until smooth. If the mixture is too thick, add additional olive oil as needed to achieve desired texture.
2
Serve with sliced veggies or pita for dipping.
CategoryCat McAllester, Sauces & Dressings, Vegan, Vegetarian
Ingredients
1-2 cloves of garlic, minced
1 cup cooked white or cranberry beans
2 beets, roasted or steamed, peeled, and cut into small pieces
¼ cup tahini (ground sesame seed paste--you can omit or use another nut butter, too)
¼ cup olive or sunflower oil
¼ cup lemon juice
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
Sliced green onions, fresh cilantro, or fresh mint leaves to garnish
Directions
1
Add all ingredients (except garnish) to a food processor or Vitamin and pulse/blend until smooth. If the mixture is too thick, add additional olive oil as needed to achieve desired texture.
2
Serve with sliced veggies or pita for dipping.