YUMMY DIPS and SPREADS part 1: BEETROOT HUMMUS

YUMMY DIPS and SPREADS part 1: BEETROOT HUMMUS

On a recent visit to Rhode Island,
a friend and I stopped at Trader Joe’s to buy some food for our hotel room.
My first visit and what a treat!
…lots of yummy temptations…
My friend suggested we find things we have never had before..
Great idea!
…so we bought Beetroot Hummus (among other things)
Bright pink and pretty darned tasty.

It made a great bed picnic treat after a long day on the road.

Worthy of a re-do at home, here is my version….

BEETROOT HUMMUS

1 – 14 oz can of beets (about 2 cups)

2 cups cooked chick peas

(either canned, drained or better yet cook your own in a pressure cooker)

2 tbsp tahini

1 tbsp freshly squeezed lemon juice

2 tbsp olive oil (more to drizzle)

Process beets, chick peas, tahini and lemon juice until mixture forms a paste consistency.

Continue to process while adding olive oil until smooth and creamy.

Serve drizzled with extra olive oil.

 

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