Description
Great as a dip, in sandwiches and wraps, or on flatbread!
Ingredients
Scale
- 1/2 cup beets (~1 medium-sized beet*), washed
- 1 540mL 19 fl oz can lentils (~2 cups), drained & rinsed
- 2 tbsp olive oil
- 1 clove (1 tsp) garlic
- 1 tbsp + 1 tsp lemon juice
- 1/4 tsp salt
- 1/4 tsp ground black pepper
Instructions
You can either roast or boil the beets for this recipe.
- To roast the beets (recipe from thekitchn.com): Heat oven to 400F. Wrap beets in aluminum foil and place on a rimmed baking sheet. Roast for 50-60 minutes (checking on them every 20 minutes or so), until you can easily slide a skewer/fork to the centre of the beet. Let them cool before removing the skin. If the skin doesn’t peel off easily, then the beets may need to be cooked for longer.
- To boil the beets: Peel and chop beets into bite-sized pieces. Place chopped beets into a medium pot filled with cold salted water (1/2 tsp salt). Ensure the water level is around 1 inch higher than the beets. Bring to a boil over high heat, then lower the temperature, cover the pot, and cook until the beets are fork tender (check them with a fork every 10 mins) and have the texture of a cooked carrot. The fork should easily pierce through, but the beets should still hold their shape and not be mushy.
- Place cooked beets, lentils, olive oil, garlic, lemon juice, salt, and pepper in a small blender or food processor. Blend until smooth, scraping the sides between blends (it is a thick consistency, so don’t worry if you can’t get it completely pureed).
- Store in a sealed airtight container in the fridge for 4-5 days.
Notes
*If you’re roasting the beets, keep in mind that smaller beets will cook faster than larger ones.
Keywords: beet lentil hummus
