MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Beet Hummus
 Categories: Dips, Spreads
      Yield: 1 Batch
 
      1 sm Beet; roasted
     15 oz Can chickpeas (1-3/4 c);
           -mostly drained
      1 lg Lemon; zest of
    1/2 lg Lemon; juice of
      1 pn Salt
      1 pn Black pepper
      2 cl Garlic; minced
      2 tb Tahini; heaping
    1/4 c  Extra virgin olive oil
 
  Once your beet is cooled and peeled, quarter it and place it in your
  food processor. Blend until only small bits remain.
  
  Add remaining ingredients except for olive oil and blend until smooth.
  
  Drizzle in olive oil as the hummus is mixing.
  
  Taste and adjust seasonings as needed, adding more salt, lemon juice
  or olive oil if needed. If it's too thick, add a bit of water.
  
  Will keep in the fridge for up to a week.
  
  Recipe by Minimalist Baker
  
  Recipe FROM: <gemini://gmi.noulin.net/cooking/144.gmi>
 
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