Beet Hummus Recipe
Beet Hummus is an ideal make-ahead party appetizer that tastes just as good as it looks!
Servings 16 serves
Calories 264kcal
Ingredients
- 1 15-ounce can cannellini beans white kidney beans, rinsed and drained
- 1 8 ounce package refrigerated cooked whole baby beets or 1 15-ounce can small whole or sliced beets, drained
- ¼ cup tahini (sesame seed paste)
- 2 tablespoons lemon juice
- 1 tablespoon prepared horseradish
- 2 cloves garlic,minced
- ½ teaspoon salt
- ¼ cup olive oil
- Snipped fresh Italian (flat-leaf) parsley (optional)
- 6 pita pockets, cut into 8 wedges each
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ¾ teaspoon ground cumin
- ¾ teaspoon dried oregano
- ¾ teaspoon garlic powder
- Olive oil, for drizzling
Instructions
- Preheat oven to 375° F. Arrange the pita slices on a baking sheet and drizzle lightly with olive oil. Sprinkle the 3/4 teaspoon salt, black pepper, cumin, oregano, and garlic powder over the pita slices and toss to coat the slices evenly with the oil and spices. Bake for 12-15 minutes, or until crisp.
- In a blender or food processor combine cannellini beans, beets, tahini, lemon juice, horseradish, garlic, and 1/2 teaspoon salt. Cover and blend or process until nearly smooth. With the motor running, add oil in a thin, steady stream through the feed tube.
- Transfer beet mixture to a serving bowl. If desired, cover and chill for up to 24 hours. If desired, garnish with parsley. Serve with cucumber slices and spiced pita chips.