Beet and Lentil Hummus



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




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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