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"BEET" It On Down The Line Hummous

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Serves 6-8 | Prep Time 10 | Cook Time 10 (if cooking beets)

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)
2T tahini
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!)

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