Beet Hummus
Foxhollow Farm's Maggie Keith shared this colorful and tasty recipe with food writer Lindsey McClave
Keywords
- Beet Hummus
- Lindsey McClave
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Cooking tools:
- Blender
- Microplane
- Citrus press
- Oven
- Aluminum foil
- Zip-top bag
- Chef's knife
- Cutting board
- Colander
- Can opener
- Measuring cup
- Measuring spoon
- Serving bowl
Ingredients
- 3 medium or 5 small beets
- Drizzle of olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 15-ounce can cannellini beans, rinsed and drained
- Zest of one large lemon
- Juice of 1 1/2 large lemons (approximately 1/3 cup of juice)
- Pinch red pepper flakes
- 1 clove garlic, roughly chopped
- 2 tablespoons tahini
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup olive oil
- Local veggies for dipping (such as carrots, radishes and broccoli)
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