Beetroot Hummus

By Anonymous -

“Beets are packed with nutrients. Start soaking chickpeas overnight.”


Ingredients:


  • 8 ounces

    chickpeas

  • 1 large

    onion, chopped

  • 1 pound

    beets

  • 1/2 cup

    tahini

  • 3 cloves

    garlic, crushed

  • 1/4 cup

    fresh lemon juice

  • 1 tablespoon

    ground cumin

  • 1/4 cup

    olive oil

Directions:


  • In a large bowl , cover with cold water and soak chickpeas overnight.

  • Let chickpeas and in a large heavy saucepan ; Covering onion with water and bring to a boil over medium heat . Cook for 1 hour or until chickpeas are very soft . Let the reservation 1 cup cooking liquid . Allow to cool .

  • Meanwhile, in a large saucepan cover with water and bring to a boil beets over medium heat . Cook until tender ; Drain and allow beets before cooling the skins and hoes .

  • Beet puree in a food processor ; the chickpeas and onions , sesame paste , garlic , lemon juice and cumin. Process until smooth. Slowly while the machine is running , pour in the reserved cooking liquid and olive oil. Continue to process until mixture is thoroughly combined. Drizzle with a little olive oil .


Beetroot Hummus

Comments

Post a Comment

Popular posts from this blog

Garlic and Onion Boiled Peanuts

By Anonymous -
“Here’s an original twist to a Southern favorite. The garlic flavor really comes out in this recipe whether the peanuts are served hot or cold. I love them served room temperature with a cold beer on a summer day! You can also begin cooking the peanuts, then let them soak overnight, and continue cooking the next day. Serve hot or cold, and make sure you have plenty of napkins on hand because these are messy.” Ingredients: 1 tablespoon butter 1 large onion, cut into wedges 30 cloves garlic 1 1/2 pounds raw peanuts, in shells 1/2 pound salt Directions: Butter in a large saucepan over medium heat . Stir in the onion and garlic ; cook until soft and translucent , about 10 minutes. Turn off the heat . Add the peanuts and salt to onion mixture. Fill the pot with water until the peanuts are submerged, and equipped with a large screen in the pot to keep them under water. Bring to a boil , then let the heat to medium and simmer . Water level , and when it reaches the level of peanuts , add...
Read more

Struffoli

By Anonymous -
“Struffoli are little balls of dough in a honey/sugar glaze, with nonpareil sprinkles. My grandma always made them for Christmas, but since she can’t do it anymore, I came up with my own variation that she loves because mine are a little bit sweeter than the traditional bread-like ones. Also, they have to be formed into a tower…it’s tradition.” Ingredients: Struffoli: 4 eggs 1/4 cup white sugar 1/4 cup vegetable oil 1 teaspoon vanilla extract 1 teaspoon baking powder 1/4 cup all-purpose flour, or as needed 2 cups vegetable oil for frying, or as needed Glaze: 1/2 cup honey, or more to taste 1/2 cup white sugar, or more to taste   1 tablespoon rainbow nonpareil sprinkles, or to taste Directions: Beat eggs , 1/4 cup white sugar 1/4 cup vegetable oil , and vanilla extract together in a bowl ; movement disintegrant . Slowly stir the flour, about 1 tablespoon at a time, into the egg mixture until a soft dough. Roll the dough into small balls. Heat 2 cup of vegetable oil in a large ...
Read more
By Anonymous -
“This recipe was really yummy to start with but I was looking for something a little healthier so I replaced some butter with non-fat yogurt and I eliminated the salt. It is super moist and tastes great.” Ingredients: 2 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1/4 cup butter 1/8 cup nonfat plain yogurt 3/4 cup brown sugar 2 eggs, beaten 2 1/3 cups mashed overripe bananas Directions:
Read more