Rinse red beets under cool running water then pat dry with a paper towel. Place each beet on a square ofaluminum foil. Cover tightly and bake in 410 degree oven for 45 minutes or until the beets are tender. Pierce thebeets with a fork to check for tenderness. Remove beets from oven, uncover from foil and allow to coolcompletely.
Remove the beet skins with a paper towel. Cut the beets into 1-2 inch pieces. Set aside.
Place all ingredients in a food processor. Puree until smooth. Taste to check seasoning, adding additional salt or pepper if needed. For an extra kick add 1 clove garlic and process until smooth.
Serve the hummus as a nutritious dip with fresh vegetables. Hummus also makes a delicious spread on yourfavorite sandwich! Refrigerate hummus in a sealed container for up to 8-10 days.
New Jersey Agricultural Experiment Station
Rutgers, The State University of New Jersey
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