Beet & Ricotta Hummus

Discount parking
For 2 Hours
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2 HOUR

Discount Parking

With $10 Market Purchase & Validation at Merchant

  • $ 4

    11TH & Arch St.Hilton Garage

  • $ 5

    12TH & Filbert St.Parkway Garage

  • Mar 5, 2019
  • Spring, Summer
  • Servings

    12
  • Prep Time

    80min
  • Rating

    1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5 (1 votes, average: 5.00 out of 5)
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Beet & Ricotta Hummus

Cooking Instructions

Preheat oven to 425°F. Wrap beet tightly in foil and place on a foil-lined rimmed baking sheet. Roast until the tines of a fork slide easily into the center of the beet, 60-70 minutes. Let sit until cool enough to handle. Meanwhile, process chickpeas, tahini, lemon juice, ricotta, garlic, salt, pepper, coriander, & about 2 tbs olive oil in a food processor until smooth. Using a paper towel, rub beet to remove skin. Trim root end & cut beet into 8 pieces; add to food processor. Process until mixture is smooth, about 2 minutes. Taste and season with salt, if needed. Transfer hummus to shallow bowl and top with mint & poppy seeds. Drizzle with oil.

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