Pickled Beet Hummus

Pickled Beet Hummus
Created By: Laurel at DarnGoodVeggies.com
Use: Pedrosillano Garbanzo Beans, York Garbanzo Beans
Yields: 8 servings

Pickled Beet Hummus
Recipe and photo courtesy of Laurel at DarnGoodVeggies.com

Chef's notes:
Look for "fancy" pickled beets that usually come in a glass jar and have warm spices like cinnamon and anise.

1.5 cups cooked PNW Co-op Pedrosillano or York chickpeas (May substitute 1x15-ounce can chickpeas, drained and rinsed.)

1/2 cup tahini

1/4 cup chopped pickled beets

2 Tablespoons freshly squeezed lemon juice

1 clove garlic, roughly chopped

1/2 teaspoon salt

2-4 Tablespoons ice cold water

Let's Cook!
Add all the ingredients, except the water, to a food processor fitted with an S blade. Process until the mixture becomes a paste. You may need to scrape down the sides as needed.

With the motor runing, drizzle in the ice cold water one Tablespoon at a time. The hummus should transform from a thick paste to smooth dip. Serve and enjoy!

The hummus should last for up to 1 week in the fridge.

For more delicious recipes from Laurel, please visit DarnGoodVeggies.com.