Raw Beet Hummus
4 medium red beets, peeled and cubed
1 cup tahini paste
1 tbsp olive oil
2 cloves garlic
2 tsp cumin
2 tsp coriander
1 tsp Himalayan pink salt (or sea salt of your choice)
juice of 1 lemon
juice of 1 orange
Makes 2-3 cups
Transfer beets into a food processor or high-speed blender. Add remaining ingredients and puree until creamy. Adjust spices to your preference, adding more salt, cumin or coriander if desired. Transfer to a bowl and drizzle with olive oil before serving. Can be stored in an airtight container in your refrigerator for 4-5 days.
Angela says: The original recipe calls for roasted beets, but I simply used raw beets instead. This is such a delicious bean-free hummus that is super easy and quick to make. The recipe makes a beautifully sized portion that can feed many and keeps very well!
Recipe by Claire Ragozzino of Vidya.
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