"BEET" It On Down The Line Hummous
Why I Love This Recipe
On a stormy September 5, 2014, I married my soul mate. We decided to have a potluck wedding reception. Among the spread, my eye caught on a fabulous deep reddish fuschia colored dip. I figured anything that pretty had to be eaten, even at the risk that it wasn't vegan. The sweet beet flavor spiked with a nice kick of garlic blew me away! After the wedding, there was a ton of the dip left, and my friend who made it let me take it home along with the serving plate as a gift. I ate it for breakfast, lunch and dinner the next day!
I found out the recipe was NOT vegan so I created my own vegan version, and voila! (I included the wedding version below don't worry)
Submitted by: "Patti Sunshine"
Ingredients You'll Need
3 cooked beets Stems cut off and peeled (I just simmer mine for 10 mins until soft but feel free to roast them if you are so inclined)
5T lemon juice
1/2 can cooked garbanzos
1 garlic clove chopped finely (only if you LOVE garlic otherwise use less )
1T ground Cumin
a pinch of sea salt
a bit of pepper
* Variation: use 3/4c sour cream instead of garbanzos to make a nice, sweet beet dip :)
Puree all ingredients in a Blender, Ninja, NutriBullet or Food Processor (add a splash of water 1/2 way through if too thick)
Make sure it's all combined up and serve with whatever the heck you want! (it's okay to eat it straight out of the blender!)