Beet Hummus with Pesto Recipe
Brighten up your appetizers with this tasty take on a classic hummus. Plus, you can turn your beet greens into pesto! Just swap the basil for your beet greens.
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Cooking tools:
- Food processor
- Grater
- Oven
- Baking sheet
- Aluminum foil
- Fork
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Can opener
- Colander
- Serving bowl
Ingredients
- 1 Large or 2 Medium Beets
- 2 Tbsp SOOC Varietal Extra Virgin Olive Oil
- 15 1/2 oz can Chickpeas, rinsed
- 3 Tbsp Tahini
- 3 cloves Garlic
- ¼ cup Basil
- 1 Lemon, juiced
- ½ tsp SOOC Garlic Medley Sea Salt
- ¼ tsp Black Pepper
- 6 Tbsp SOOC Meyer Lemon Olive Oil
- 2 Tbsp Water
- 3-4 cups Beet Greens, stemmed and chopped
- ¼ cup Walnuts, chopped
- ½ cup Parmesan Cheese, grated
- 2 cloves Garlic
- ½ cup SOOC Portuguese Cobrançosa Extra Virgin Olive Oil
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