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Better than chocolate!
I found something better--in my opinion--to do with beets than add them to chocolate (or bacon, Rob Kendall!)...In the June 2013 issue of Vegetarian Times (p. 55), there is a recipe called Beet and Lentil Hummus, and it is delightful! I'm attaching a photo, also, of the batch I made.
Here is the recipe (I tweaked it a bit and have indicated those tweaks with an *):
1/2 cup black beluga lentils, rinsed and soaked overnight (* I used regular brown lentils)
2 medium beets, peeled and cut into chunks
1 clove of garlic (* I used 2)
2 Tbs. tahini paste
2 Tbs. olive oil
2 Tbs. lemon juice
2 tsp. grated lemon zest
1 tsp. sea salt
A good dose of favorite hot sauce (* my addition)
1. Drain and rinse soaked lentils. Bring lentils, beets, and 1 cup water to a boil in medium saucepan. Reduce heat to medium-low, cover, and simmer 15-20 minutes, or until all water is absorbed.
2. Drop garlic into food processor while running to finely chop. Add tahini, oil, lemon juice, zest, salt, and hot sauce (if using); process until creamy. Add lentils and beets, and blend on high until smooth. Season to taste.
Namaste from the Midwest,
"I wasn't going to spend my life doing what had already been done." - Georgia O'Keeffe
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