Subj : BH&G 3007
To   : All
From : Dave Drum
Date : Sun Jun 13 2021 11:29:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Colourful Beet Hummus Dip
 Categories: Vegetables, Herbs, Citrus, Appetisers, Breads
      Yield: 12 Servings
 
     15 oz Can cannellini beans; rinsed
           - drained
      8 oz Pkg refrigerated cooked
           - whole baby beets
           +=OR=+
     15 oz Can small whole or sliced
           - beets; drained
    1/4 c  Tahini
      2 tb Lemon juice
      1 tb Prepared horseradish
      2 cl Garlic; minced
    1/2 ts Salt
    1/4 c  Olive oil
           Snipped fresh Italian
           - parsley (opt)
           Cucumber slices (opt)
      6    Pita pockets; in 8 wedges
           - each
    3/4 ts Salt
    1/2 ts Black pepper
    3/4 ts Ground cumin
    3/4 ts Dried oregano
    3/4 ts Garlic powder
           Olive oil; for drizzling
 
  Set oven @ 375ºF/190ºC.
  
  Arrange the pita slices on a baking sheet and drizzle
  lightly with olive oil. Sprinkle the 3/4 teaspoon salt,
  black pepper, cumin, oregano, and garlic powder over the
  pita slices and toss to coat the slices evenly with the
  oil and spices. Bake for 12-15 minutes, or until crisp.
  
  In a blender or food processor combine cannellini beans,
  beets, tahini, lemon juice, horseradish, garlic, and 1/2
  teaspoon salt. Cover and blend or process until nearly
  smooth. With the motor running, add oil in a thin, steady
  stream through the feed tube.
  
  Transfer beet mixture to a serving bowl. If desired, cover
  and chill for up to 24 hours. If desired, garnish with
  parsley. Serve with cucumber slices and spiced pita chips.
  
  Serves: 16
  
  Better Homes & Gardens | July 2016
  
  MM Format by Dave Drum - 28 July 2016
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... When you screw up an omelet you still have scrambled eggs & it's ok
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