Beet Hummus

This brightly colored dish can be an exciting alternative to a regular hummus appetizer. It’s packed with flavor as well as healthy antioxidants and also offers a nice source of protein.

INGREDIENTS:

2-3 large size beets (about a pound)*

1/3 sesame oil

1 medium onion, chopped

1 tablespoon ground cumin

1/8 teaspoon cayenne pepper (optional)

14 oz can white cannellini beans

1 tablespoon tahini

1/3 cup plain yogurt

3 garlic cloves chopped

¼ cup lemon juice

½ cup vegetable stock

Salt and pepper to taste

*In a time crunch, 2 cans of canned beets can also work

DIRECTIONS

Place beets in a pot of boiling water and cook for 30-35 minutes until soft. In the meantime, sauté onions with the cumin and cayenne pepper in the oil for 5 minutes until soft and slightly clear.

Place cooked and peeled beets in a food processor with onions, beans, tahini, yogurt, lemon juice, garlic, and stock until smooth. Add any remaining oil and process until all ingredients are combined. Place in refrigerator and serve at room temperature. Serve with whole wheat pita slices or hearty grain bread.

Serves 10

Original recipe by Mary Purdy adapted from a recipe by Kay Scarlett

See other original recipes by Mary Purdy in the book Celebrate Green- Creating Eco-Savvy Holidays, Celebrations & Traditions for the Whole family