Loaded Beet Hummus


Recipe by Meme Inge of Living Well Kitchen

Serves 8
Prep time: 10 minutes

1 clv garlic
6 tbsp walnuts (chopped, divided)
1 tbsp water
15 oz cooked chickpeas (about 1 3/4 cup)
2 tbsp lemon juice
1 tsp cumin
1⁄2 tsp salt
1⁄2 tsp red pepper flakes
2 tbsp olive oil
1⁄4 c crumbled feta cheese or goat cheese
2 tbsp fresh herbs (or green onion)

Drain Libby’s® Sliced Beets and set aside.

Add garlic, 4 tbsp walnuts, and 1 tbsp water to food processor. Pulse for about 30 seconds until finely chopped.

Add chickpeas and 2 tbsp lemon juice. Blend for 30 seconds. Stir and pulse until mostly smooth. If needed, add another tbsp of water or lemon juice to help blend.

Add Libby’s® Sliced Beets, cumin, salt, and red pepper flakes. Blend until completely smooth.

Add olive oil, and blend until completely combined.

Taste and add extra lemon juice, salt, and/or olive oil as desired. Refrigerate until ready to serve.

When ready to serve: transfer to bowl and sprinkle with feta or goat cheese, fresh herbs, and remaining 2 tbsp walnuts. Enjoy!