MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Beet Hummus
Categories: Vegetables, Beans, Chilies, Herbs, Citrus
Yield: 4 servings
3 md Fresh beets (1 lb)
1 Whole garlic bulb
1/2 ts Salt
1/2 ts Pepper; coarse ground, divided
1/4 c Olive oil; +1 ts, divided
15 oz Garbanzo beans; rinsed,
- drained
4 tb Lemon juice
2 tb Tahini
1/2 ts Ground cumin
1/2 ts Cayenne pepper
1/4 c Plain Greek yogurt (optional)
Fresh dill weed or parsley;
- minced
Assorted fresh vegetables
Sliced or torn pita bread
Set oven @ 375 F/190 C.
Pierce beets with a fork; place in a microwave-safe bowl and cover
loosely. Microwave beets on high for 4 minutes, stirring halfway. Cool
slightly. Wrap beets in individual foil packets.
Remove papery outer skin from garlic bulb, but do not peel or separate
cloves. Cut in half crosswise. Sprinkle halves with 1/4 ts salt and
1/4 ts pepper; drizzle with 1 ts oil. Wrap in individual foil packets.
Roast beets and garlic until cloves are soft, about 45 minutes.
Remove from oven; unwrap. Rinse beets with cold water; peel when cool
enough to handle. Squeeze garlic from skins. Place beets and garlic
in a food processor. Add garbanzo beans, lemon juice, tahini, cumin,
cayenne pepper, and remaining oil, salt, and ground pepper. Process
until smooth.
If desired, pulse 2 tb Greek yogurt with beet mixture, dolloping
remaining yogurt over finished hummus. Sprinkle with dill or parsley.
Serve with assorted vegetables and pita bread.
Recipe by Elizabeth Worndl, Toronto, Ontario
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
MMMMM
