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Beet and Lentil Hummus

Ingredients

 

½ cup black beluga lentils, rinsed and soaked overnight

 

2 medium beets, peeled and cut into chunks

 

1 clove garlic, peeled and chopped

 

2 Tbs. tahini paste

 

2 Tbs. cold-pressed olive oil

 

2 Tbs. lemon juice

 

2 tsp. grated lemon zest

 

1 tsp. sea salt

 

Directions

 

Soak lentils for 6-8 hours in plenty of water. Drain and rinse soaked lentils, discarding the soak water.

 

Bring lentils, beets, and 1 cup water to a boil in medium saucepan. Reduce heat to medium-low, cover, and simmer 15 to 20 minutes, or until all water is absorbed.

 

Blend lentils and beets on high until smooth in a food processor.

 

Add garlic while running to finely chop, than add tahini, oil, lemon juice, zest, and salt; process until creamy.

 

Season to taste.

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