-
- Prep
- 10 mins.
-
- Total
- 10 mins.
-
- Serving
- Party Size
Ingredients
- 1 pound (3–4 medium) fresh beets, scrubbed clean and tops trimmed
-
1 (15-ounce) can pickled beets, drained
-
½ cup Frigo® Crumbled Blue Cheese
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3 tablespoons minced fresh parsley
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2 tablespoons tahini (or substitute roasted sesame seed paste)
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1–2 cloves garlic, peeled and crushed
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1 lemon, zested and juiced
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3–4 tablespoons extra virgin olive oil
Optional Garnish:
- Frigo® Crumbled Blue Cheese
-
Scallions, thinly sliced
-
White or black sesame seeds
- Chopped walnuts, toasted
Directions
In the base of a food processor fitted with a blade, pulse together the fresh beets, pickled beets, Frigo® Crumbled Blue Cheese, tahini, parsley, garlic and lemon juice and zest. Pulse together until the mixture is finely chopped. Then, scrape the sides of the food processor and start to drizzle in the extra virgin olive oil, pulsating and scraping the sides each time olive oil is added. Blend until the mixture comes together into a puree.
Top the hummus with Frigo® Crumbled Blue Cheese, scallions, sesame seeds and/or toasted chopped walnuts, as desired.
Serve with fresh vegetables, crackers, vegetable chips or corn chips.
Enjoy!
Recipe courtesy of Emily Ellyn, Retro Rad Chef. Find more recipes at www.EmilyEllyn.com.
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- Prep
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- Total
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- Prep
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- Total
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- Prep
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- Total
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