Beet-and-Lentil Hummus
You can never have too many side dish recipes, so give Beet-and-Lentil Hummus a try. This recipe serves 6 and costs 82 cents per serving. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 135 calories, 5g of protein, and 8g of fat per serving. 3535 people found this recipe to be tasty and satisfying. Head to the store and pick up olive oil, lemon zest, sea salt, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Vegetarian Times. Overall, this recipe earns a solid spoonacular score of 50%. Similar recipes include Beet Hummus, Beet Hummus, and Beet Hummus.
Servings: 6
Ingredients:
2 medium beets, peeled and cut into chunks
½ cup black beluga lentils, rinsed and soaked overnight
1 clove garlic, peeled
2 Tbs. lemon juice
2 tsp. grated lemon zest
2 Tbs. cold-pressed olive oil
1 tsp. sea salt
2 Tbs. tahini paste
Equipment:
sauce pan
food processor
Cooking instruction summary:
1. Drain and rinse soaked lentils. Bring lentils, beets, and 1 cup water to a boil in medium saucepan. Reduce heat to medium-low, cover, and simmer 15 to 20 minutes, or until all water is absorbed.2. Drop garlic into food processor while running to finely chop. Add tahini, oil, lemon juice, zest, and salt; process until creamy. Add lentils and beets, and blend on high until smooth. Season to taste.
Step by step:
1. Drain and rinse soaked lentils. Bring lentils, beets, and 1 cup water to a boil in medium saucepan. Reduce heat to medium-low, cover, and simmer 15 to 20 minutes, or until all water is absorbed.
2. Drop garlic into food processor while running to finely chop.
3. Add tahini, oil, lemon juice, zest, and salt; process until creamy.
4. Add lentils and beets, and blend on high until smooth. Season to taste.
Nutrition Information:
covered percent of daily need
