MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Colourful Beet Hummus Dip
Categories: Vegetables, Herbs, Citrus, Appetisers, Breads
Yield: 12 Servings

15 oz Can cannellini beans; rinsed
- drained
8 oz Pkg refrigerated cooked
- whole baby beets
+=OR=+
15 oz Can small whole or sliced
- beets; drained
1/4 c Tahini
2 tb Lemon juice
1 tb Prepared horseradish
2 cl Garlic; minced
1/2 ts Salt
1/4 c Olive oil
Snipped fresh Italian
- parsley (opt)
Cucumber slices (opt)
6 Pita pockets; in 8 wedges
- each
3/4 ts Salt
1/2 ts Black pepper
3/4 ts Ground cumin
3/4 ts Dried oregano
3/4 ts Garlic powder
Olive oil; for drizzling

Set oven @ 375ºF/190ºC.

Arrange the pita slices on a baking sheet and drizzle
lightly with olive oil. Sprinkle the 3/4 teaspoon salt,
black pepper, cumin, oregano, and garlic powder over the
pita slices and toss to coat the slices evenly with the
oil and spices. Bake for 12-15 minutes, or until crisp.

In a blender or food processor combine cannellini beans,
beets, tahini, lemon juice, horseradish, garlic, and 1/2
teaspoon salt. Cover and blend or process until nearly
smooth. With the motor running, add oil in a thin, steady
stream through the feed tube.

Transfer beet mixture to a serving bowl. If desired, cover
and chill for up to 24 hours. If desired, garnish with
parsley. Serve with cucumber slices and spiced pita chips.

Serves: 16

Better Homes & Gardens | July 2016

MM Format by Dave Drum - 28 July 2016

Uncle Dirty Dave's Archives

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... When you screw up an omelet you still have scrambled eggs & it's ok
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