Get your dipping fingers ready! If you are a beet fan, this is a great new way to enjoy this wonderful root vegetable. Makes one heck of an appetizer snack!
[recipe servings=6-8 time=40 Minutes difficulty=medium][recipe-ingredients]
3 Medium Red Beets, Chopped
4 Tablespoons Olive Oil, Divided
1 Teaspoon Kosher Salt, to Taste
1 Garlic Clove
1 Teaspoon Ground Coriander
1 (15-oz) Can Chickpeas, Drained and Rinsed
1 Lemon, Juiced
Sesame seeds, for Garnish
[/recipe-ingredients]
[recipe-directions]
- Preheat the
oven to 400°F. Place the beets on a baking sheet, toss with 2 tablespoons
olive oil and a big pinch of salt. Roast for 30 minutes, until
fork-tender.
- Transfer the
roasted beets to a food processor, along with the garlic, coriander,
chickpeas, lemon juice, and a ¾ teaspoon salt. Blend until smooth, adding
more olive oil as necessary to reach desired consistency. To serve,
drizzle with olive oil and sprinkle with sesame seeds.
[/recipe-directions]
[/recipe]
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