Dig-That-Earth-Day Hummus |
Green Princess Cookbook
Barbara Beery (2009)
ChaptersIndigo.ca
Amazon.ca
The tastiest and freshest veggies
are the ones you grow in your very own
backyard. If you live in a large city,
grow fruits, veggies, or herbs in pots or
window boxes.
Ingredients
- 2 cups canned chickpeas, drained and rinsed
- 2 to 3 medium-size cooked organic beets, coarsely chopped
- 2 cloves garlic, peeled
- 3 tablespoons organic lemon juice
- 1/4 cup water
- 3 tablespoons tahini
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
Garnish
- 1 teaspoon extra virgin olive oil
- 1 tablespoon minced organic flat-leaf parsley
Directions
Place chickpeas and beets in a food processor along with the garlic, lemon juice, and water; process about 1 minute. Add more water if needed to form a smooth and creamy consistency.
Add tahini, cumin, and paprika and blend another 30 seconds to combine. Serve immediately or store covered in the refrigerator up to 3 days. To serve, place in a shallow dish and garnish with a drizzle of olive oil and minced parsley. Serve with plenty of whole grain bread or pita bread.
Makes 2 cups.
Recipe from "Green Princess Cookbook" by Barbara Beery (Gibbs Smith, 2009).
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