Appetizer
4 to 6
Vicki Bensinger
1 red beet, roasted
2 Tablespoons tahini
1 Tablespoon fresh lemon juice
1 (15 oz.) can cannellini beans, drained and rinsed
2 cloves garlic
1 teaspoon kosher salt or sea salt
1/4 teaspoon Yagenbori
Extra-virgin olive oil
Roast the beet. Set aside to cool. Using gloves or two plastic baggies for your hands, peel the skin away from the beet.
In a food processor, add all ingredients EXCEPT for the olive oil.
Puree ingredients until smooth and creamy. If serving immediately, plate. If not, store in a glass container with lid and place into the refrigerator until ready to serve.
Plate: Spread hummus onto a plate. Using the back of a spoon create a swirl into the hummus leaving grooves (like a moat).
Drizzle extra-virgin olive oil into the grooves. Optional: garnish with pine nuts.
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