| Servings |
people
|
Ingredients
- 8 oz cooked beets
- 1 15 oz canned chickpeas drained and rinsed
- 2 tbsp tahini
- 1 garlic clove peeled and minced
- 2 tbsp Cilantro and Onion EVOO (plus extra for drizzling)
- 2 tbsp Citrus Mint White Balsamic Vinegar
- 1 tbsp Pomegranate Dark Balsamic Vinegar
- 1 tsp ground cumin
- 1/2 tsp salt
- 1 tsp lemon zest
- 1 1/2 tsp za'atar spice blend
- 1 1/2 tsp fresh mint or parsley chopped
- naan bread toasted
Ingredients
|
|
Instructions
- Place beets, chickpeas, tahini, garlic, Cilantro and Onion EVOO, Mint Agrumato White Balsamic Vinegar, Pomegranate Dark Balsamic Vinegar, cumin, and salt in the bowl of a food processor and blend until smooth. Keep refrigerated until ready to serve.
- Place hummus in a serving bowl and sprinkle with lemon zest, za'atar, and fresh mint. Serve with toasted naan bread on the side.