Festive Beet Hummus
Prep time:
5 mins
Total time:
5 mins
Yield: 1 quart
Description
Ingredients
- 3 medium cloves garlic
- 2 medium roasted beets, cut into medium dice
- 2 cans (15-16 oz each) chickpeas, drained (about 3 cups)
- 6 tablespoons juice and 1 1/2 teaspoons finely grated zest from 2 to 3 lemons
- 3 tablespoons tahini
- 2 tablespoons chopped fresh dill
- 1 1/2 teaspoons ground cumin
- 1/4 teaspoon cayenne pepper
- Salt and ground black pepper
Instructions
- Mince garlic in a food processor. Add remaining ingredients, including a couple of big pinches of salt and several grinds of pepper; process until smooth, about a minute, adding a couple of tablespoons of water if hummus is too thick. Taste and adjust seasonings. Turn into a covered container and refrigerate until ready to use. (Can be refrigerated for at least a week.)