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Beet Hummus




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


from Peak of the Market (Winnipeg) TNT



List of Ingredients




455g/1 lb beets, scrubbed
75ml/1/3 cup olive oil
1 large onion, chopped
398ml/14oz can chickpeas, drained
75ml/1/3 cup plain cf yogurt
3 garlic cloves, crushed
50ml/1/4 cup lemon juice
125ml/1/2 cup gf vegetable stock
gf pita bread, gf crackers, crudite for dipping







Recipe



Cook beets in water for 35 to 40 miutes or until tender. Drain and cool slightly before peeling.

Meanwhile, in a skillet, heat 1 tablespoon (15 ml) of the oil over medium heat. Saute onion until softened. Set aside and cool.

In a blender or food processor; chop beets, onion, chickpeas, yogurt, garlic, lemon juice and stock. Blend until smooth. Add remaining oil in thin, steady stream. Blend until well combined. Serve with pita bread.

Serves 8

Note from BL: Remember that the best way to peel beets is to fill the kitchen sink with cold water, submerge the beets while just hot enough to handle, and the peels will rub off without staining your hands.