……………………………………………………. Baking our mark

Pink Hummus: Beet, Chickpea and Almond Dip February 14, 2012

Happy Valentine’s Day, y’all.

Yup. It’s pink hummus. And it’s delicious. Bam.

Beet, Chickpea and Almond Dip from B.A.

1 large (8-ounce) beet, peeled, cut into 3/4-inch cubes
1 cup garbanzo beans (from 15 1/2 oz can), drained and rinsed
3/4 cup extra virgin olive oil
1/4 cup slivered almonds
5 garlic cloves, peeled
1 1/2 Tbs red wine vinegar
Salt and pepper to taste

Boil beet until tender, about 12 minutes. Puree in food processor. Add garbanzos, olive oil, almonds, and garlic, and puree until smooth. Blend in red wine vinegar, then add salt and pepper to taste.  Serve with pita and crudités.


One Response to “Pink Hummus: Beet, Chickpea and Almond Dip”

  1. Vespachick Says:

    I would never have thought of the beet and chickpea combination. What a fabulous color. Yummm!

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