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  • Jill Peterson

    Roasted Red Beet Hummus ~ Jerry James Stone Nothing quite tops the rich red and burgundy of a red beet. Whether it be in raviolis or this hummus recipe, they just add so much to a dish, visually speaking (recipe here) 2 medium-sized red beets1 cup of chickpeas1 clove of garlic2 tablespoons of sesame seeds1 meyer lemonExtra virgin olive oilSea salt 1. Wash and trim the red beets and then wrap them in tinfoil. Place them in baking dish with 1/8 inch of water and roast them for about an hour at 375 degrees. 2. In a small sauce pan, add two tablespoons of sesame seeds and just enough olive oil to coat. You don’t want to dominate the sesame seed flavor with olive oil. 3. Cook them over a medium-high heat for about 5 minutes, or as needed. When the mixture looks like the photo below, remove them from the stove. 4. When the red beats are fully cooked (you can tell by poking them with a knife) then remove them from the oven and let cook. Once cooled, peel them and cube them. 5. Add the following ingredients to your food processor: the cup of chickpeas, the two tablespoons of toasted sesame seeds, the roasted beets and a pinch of salt. 6. Add 1/2 of the lemon juice to the mixture and puree it. Add more lemon as needed. 7. Salt to taste and serve. Enjoy! Jerry James Stone has been eating and drinking his veggie way through San Francisco for the past four years where he focuses on sustainability and local as well as large-scale food issues.

  • Dustiest Spark

    Roasted Red Beet Hummus ~ 2 medium red beets, 1 C chickpeas, 1 clove garlic, 2 T sesame seeds, 1 lemon, oil, salt. Foil wrap beets & bake 1 hr in 1/8" water @ 375F; saute seeds; peel & cube beets; mix all ingredients in processor adding lemon as needed.

  • Sonoma Farm

    Beet Hummus with Lemon Oil Recipe

  • Chris Cantrelle

    Spectacularly gorgeous Roasted Red Beet Hummus, from our new friend @Jerry Zhang James Stone from TreeHugger.com #vegan #recipes #lunch

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