Beet & Feta Hummus
Recipe - Chanhassen
Beet & Feta Hummus
Prep Time15 Minutes
Servings4
Cook Time60 Minutes
Ingredients
2 beets
1/2 can of chickpeas
1/4 cup of tahini
3 ounces feta
2 tablespoon of Pompeian Robust Extra Virgin Olive Oil
1 garlic clove
Juice of 1 lemon
Fresh dill
Fresh mint
Sea Salt
Pepper
Directions
- Boil 2 beets in water for 1 hour and peel.
- Combine beets, chickpeas, tahini, feta, Pompeian Robust Extra Virgin Olive Oil, garlic and lemon juice in a food processor and blend until smooth.
- Season with salt and pepper to taste.
- Top with more Pompeian Robust Extra Virgin Olive Oil and roughly chopped dill and mint.
- Serve with lavash or pita.
15 minutes
Prep Time
60 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Fresh Beets Bunch, 1 Each
$5.99
Bush's Best Chick Peas, 16 Ounce
$1.99$0.12/oz
Wild Harvest Tahini, Organic, 16 Ounce
$7.89$0.49/oz
Pompeian Olive Oil, Extra Virgin, Robust, 16 Fluid ounce
$9.99 was $14.99$0.62/fl oz
Fresh Bulk Garlic, 0.15 Pound
$1.05 avg/ea$6.99/lb
Produce Lemon, 1 Each
$0.88 was $0.99
Fresh Mint Bunch, 1 Each
$3.49
Essential Everyday Sea Salt, Coarse, 17.6 Ounce
$1.69$0.10/oz
Essential Everyday Black Pepper, Pure Ground, 1.5 Ounce
$1.99$1.33/oz
Directions
- Boil 2 beets in water for 1 hour and peel.
- Combine beets, chickpeas, tahini, feta, Pompeian Robust Extra Virgin Olive Oil, garlic and lemon juice in a food processor and blend until smooth.
- Season with salt and pepper to taste.
- Top with more Pompeian Robust Extra Virgin Olive Oil and roughly chopped dill and mint.
- Serve with lavash or pita.