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Beet Hummus

Whitney Wright
  • 75 minutes
  • Serves 8

INGREDIENTS

6 oz

red beet (scrubbed clean)

1 15.5 ounce can

chickpeas (rinsed and drained)

1/3 cup

tahini

3 tbsp

lemon juice ((I use fresh lemon juice))

1/4 cup

ricotta

1

garlic clove (minced)

1 tsp

kosher salt

1/4 tsp

black pepper

1/4 tsp

ground coriander

olive oil for serving