Beet and Toasted Almond Hummus
Chef Ann Stenfors recipe courtesy of Clandestine Kitchen.
- ¼ cup toasted slivered almonds
- 1 ½ cups cooked beets diced
- ¼ cup fresh lemon juice
- ¼ cup chickpeas
- 1 Tbsp tahini
- 2 each garlic cloves minced
- 2 Tbsp extra virgin olive oil
- Salt and pepper to taste
- Combine all ingredients and place in food processor. Puree until smooth and season with salt and pepper.
- Serve with toasted Naan bread.