This is a delicious, colorful take on traditional hummus. The beet, sesame seeds and feta cheese add depth, good nutrition and extra flavor. Enjoy with cut veggies and pita or crackers, in sandwiches and wraps, or scooped over baked potatoes.
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Ingredients
- 1 15-ounce can white beans chickpeas, navy or cannellini beans, drained
- 1 beet red, peeled, roasted and chopped
- 1 lemon zested and juiced
- 1/4 cup extra virgin olive oil
- 3 Tbsp tahini
- 2 cloves garlic minced
- 1 tsp cumin ground
- 1/2 tsp coriander ground
- Himalayan pink salt
- black peppercorns freshly ground
- feta cheese crumbled
- sesame seeds black
Ingredients
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Instructions
- Combine the beans, chopped beet, some or all of the lemon juice (depending on personal preference), tahini, garlic, cumin, coriander, pink salt and pepper in the bowl of a food processor.
- Pulse to finely chop and blend all ingredients together.
- With the motor running, slowly drizzle in the olive oil, blending until smooth.
- Taste and adjust seasonings; transfer to a bowl or serving dish.
- Sprinkle with a generous amount of sesame seeds.
- Layer feta over the sesame; decorate with a little more sesame seeds if desired.