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RECIPE: Zesty Pink Hummus

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1 can (15 oz.) Libby’s Garbanzo Beans, rinsed and drained

1 can (15 oz.) Libby’s Sliced Beets, drained

1-2 garlic cloves, minced

2 tablespoons creamy almond butter

¼ cup lemon juice

1 heaping tablespoon lemon zest

2 tablespoons extra virgin olive oil

½ teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon Aleppo pepper

¼ teaspoon each salt and white pepper

Garnish: chopped cilantro, mint or additional Aleppo pepper

 

Add garbanzo beans, beets, garlic and almond butter to food processor bowl. Process until thoroughly blended. Scrape bowl, add all remaining ingredients and process again until thoroughly combined. Serve immediately or refrigerate in tightly covered container. Garnish as desired. Makes about 2 ½ cups dip.

Recipe created by culinary dietitian Kim Galeaz, RDN, CD