Loaded Beet Hummus
Recipe by Meme Inge of Living Well Kitchen
2 cloves garlic
6 ounces chopped walnuts, divided
1 can (15 oz.) garbanzo beans/chickpeas, drained
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons reserved beet liquid
1 can (15 oz.) Libby's Sliced Beets, drained & liquid reserved
1 teaspoon cumin
1/2 teaspoon salt
1/8 teaspoon red pepper flakes
1/4 cup crumbled feta or goat cheese (for topping)
fresh chopped herbs (for topping)
1. In food processor, add garlic and 4 ounces walnuts. Pulse 15 seconds until finely chopped.
2. Add garbanzo beans/chickpeas, lemon juice, oil, and 2 tablespoons of reserved beet liquid. Blend 30 seconds. Stir and blend until mostly smooth. If needed, add another tablespoon reserved beet liquid.
3. Add beets, cumin, salt, and red pepper flakes. Blend until completely smooth. Refrigerate until ready to serve.
4. When ready to serve, transfer to bowl and sprinkle with feta or goat cheese, fresh herbs, and remaining 2 ounces walnuts.