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Old 05-27-2013, 09:50 AM
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Norma Rae Norma Rae is offline
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Join Date: Feb 2013
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Default 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,
Steph
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