Kidney Bean/Beet Hummous
List of Ingredients
Normally, the way to eat Hummous and Babaganouj etc, is to have at least three different bean dips or some other appetizers. Since I was out of the 'third' dip, I came up with this recipe out of some food bank products I received.
1 - Medium Turnip or 1/4 of a Grapefruit sized Rutabaga
1 - Tin Kidney Beans - Needed
1 - Small can sliced Beets - Needed
1/2 - Cucumber - Needed
2 tablespoons Hummous - Needed
2 tablespoons Tahini - Needed
2 tablespoons Lea & Perrins Worcesteshire Sauce - Needed
3 tablespoons Bicks Hot Pepper relish (or more to taste)Recipe
Microwave Turnip/Rutabaga like a baked potato until soft.
Then peel outer layer and discard, cutting the rest into
small 1" cubes.
Drain Tins of Beets and Kidney beans and put into food processor or blender. Add Rutabaga, Hummous, Cucumber, Tahini and Hot Pepper relish and process/blend in a high speed blender or food processor. Serve as a dip for Pita bread, alongside Hummous and Babaganouj.
You may wish to reserve the liquids from the beets and Kidney beans as a sort of base for a borscht.
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