MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Beet Hummus
 Categories: Vegetables, Beans, Chilies, Herbs, Citrus
      Yield: 4 servings
 
      3 md Fresh beets (1 lb)
      1    Whole garlic bulb
    1/2 ts Salt
    1/2 ts Pepper; coarse ground, divided
    1/4 c  Olive oil; +1 ts, divided
     15 oz Garbanzo beans; rinsed,
           - drained
      4 tb Lemon juice
      2 tb Tahini
    1/2 ts Ground cumin
    1/2 ts Cayenne pepper
    1/4 c  Plain Greek yogurt (optional)
           Fresh dill weed or parsley;
           - minced
           Assorted fresh vegetables
           Sliced or torn pita bread
 
  Set oven @ 375°F/190°C.

  Pierce beets with a fork; place in a microwave-safe bowl and cover
  loosely. Microwave beets on high for 4 minutes, stirring halfway. Cool
  slightly. Wrap beets in individual foil packets.

  Remove papery outer skin from garlic bulb, but do not peel or separate
  cloves. Cut in half crosswise. Sprinkle halves with 1/4 ts salt and
  1/4 ts pepper; drizzle with 1 ts oil. Wrap in individual foil packets.
  Roast beets and garlic until cloves are soft, about 45 minutes.

  Remove from oven; unwrap. Rinse beets with cold water; peel when cool
  enough to handle. Squeeze garlic from skins. Place beets and garlic
  in a food processor. Add garbanzo beans, lemon juice, tahini, cumin,
  cayenne pepper, and remaining oil, salt, and ground pepper. Process
  until smooth.

  If desired, pulse 2 tb Greek yogurt with beet mixture, dolloping
  remaining yogurt over finished hummus. Sprinkle with dill or parsley.
  Serve with assorted vegetables and pita bread.

  Recipe by Elizabeth Worndl, Toronto, Ontario

  RECIPE FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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