Bright Red Beet Hummus

By • October 28, 2013 14 Comments

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Author Notes: Inspired by Clotilde Dusoulier and Hugh Fearnley-Whittingstall. Adapt freely to your own likes or dislikes.Nicholas Day

Makes a medium-sized bowl of hummus

  • 1 pound cooked beets (I roast mine), quartered
  • 1/4 cup walnuts, toasted and roughly chopped
  • 2 tablespoons lemon juice
  • 1/2 tablespoon tahini
  • 1/2 teaspoon ground cumin
  • 1 garlic clove
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  1. Place all the ingredients in a food processor and blend until smooth, stopping occasionally to scrape down the sides. Taste throughout and adjust the balance as you see fit. Serve immediately or refrigerate, covered.

More Great Recipes: Hummus|Beets|Vegetables|Side Dishes|Appetizers

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