Name: Beet Hummus with Mint
Total time: PT300.0S
Yield: 6
Ingredients: 7.5 ounce Canned Chickpeas; 7.5 ounce Canned Cannellini White Kidney Beans; 2 tablespoon Tahini; 5 Lemon; 5 Fresh Mint Leaves; 1 Beet; 1/2 teaspoon Agave Syrup; 1 dash Salt; to taste Oil; 1 pinch Fresh Mint Leaves; 1 dash Ground Black Pepper; 1 handful Pomegranate Seeds

Beet Hummus with Mint is a beautiful, delicious, unique, easy, and vegan appetizer! Put a spin on your hummus and wow your audience at your next soiree!

Low-Fat

Beginner

Beet Hummus with Mint

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Canned Chickpeas

ounce

Canned Cannellini White Kidney Beans

Tahini

tablespoon

Lemon

Fresh Mint Leaves

Beet

Agave Syrup

teaspoon

Salt

dash

to taste

pinch

Ground Black Pepper

Pomegranate Seeds

handful

Blend {@0:}, {@2:}, {@3:}, {@6:} juice, {@1:}, {@5:}, {@4:} and {@7:} in a blender or immersion blender.

Blend Canned Chickpeas (7.5 ounce) [Drained], Canned Cannellini White Kidney Beans (7.5 ounce) [Drained], Tahini (2 tablespoon), Lemon (5 N/A) [Freshly Squeezed, Juiced] juice, Fresh Mint Leaves (5 N/A), Beet (1 N/A), Agave Syrup (1/2 teaspoon) and Salt (1 dash) in a blender or immersion blender.

Blend Canned Chickpeas (7.5 ounce), Canned Cannellini White Kidney Beans (7.5 ounce), Tahini (2 tablespoon), Lemon (5) juice, Fresh Mint Leaves (5), Beet (1), Agave Syrup (1/2 teaspoon) and Salt (1 dash) in a blender or immersion blender.

Garnish with {@3:}, {@2:}, {@0:}, and {@1:}.

Garnish with Oil (to taste), Fresh Mint Leaves (1 pinch), Ground Black Pepper (1 dash), and Pomegranate Seeds (1 handful).

Serve with veggies or chips of your choosing. Enjoy!

Beet Hummus with Mint

5.0

5MINS

$0.67

Ingredients

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Cooking Instructions