Beet Walnut Hummus

Ingredients

 

  • 1 lb. red beets
  • 2 tbsp. walnuts
  • 1 clove garlic, or 1 tbsp. green garlic
  • 2 tbsp. fire cider or lemon juice
  • 2 tbsp. tahini
  • 1 tsp. cumin
  • ¼-½ cup olive oil
  • 1 tsp. salt, to taste

Instructions

 

  1. Cook beets using one of three methods:
  • Place beets into an Instant Pot with an inch of water and pressure cook on high for 12 minutes.
  • Wrap beets in foil and roast in the oven at 375°F until tender.
  • Dice beets into one-inch cubes, place in cold water, bring to a boil and cook until tender.
  1. Toast walnuts using one of two methods:
  • Toast walnuts in the oven at 350°F for 6-8 minutes, until fragrant.
  • Swirl walnuts constantly in the bottom of a small pan over medium heat, until fragrant. Cool before using.
  1. In a food processor, pulse walnuts, garlic, and fire cider or lemon juice until the consistency of thick sand.
  2. Add tahini, cumin, and beets and blend until uniform.
  3. With the processor turned on, stream in oil until desired consistency is achieved.
  4. Finish with salt to taste. Garnish with parsley and/or walnuts. Serve with crackers, warm bread or pita, or your favorite fresh spring vegetables!

Recipe by Marigold Cooking Collective