Recipe: Make Your Own Borscht from The 100 Most Jewish Foods
Mon, 08 Apr 2019 - Recipes & food
Get cooking this spring with a recipe from Alana Newhouse's new book, The 100 Most Jewish Foods!
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Kat Odell, author of Unicorn Food, is sort of obsessed with this hummus. Right off the bat, there’s way more acid in this recipe than in traditional hummus; the extra lemon juice makes sense because it brightens the savory tahini, as does the salt. Serve this beside a beautiful crudité assortment fresh from the market.
Makes about 1-3/4 Cups
Ingredients:
Directions:
Combine the chickpeas, beet, lemon juice, garlic, tahini, olive oil, filtered water, coriander, and salt in a food processor or blender and process until the mixture is smooth and bright pink, about 2 minutes. Season to taste with salt. Scrape the hummus into a bowl and sprinkle with black sesame seeds if desired.
Beet Hummus will keep, in an airtight container in the refrigerator, for 2 days.
Mon, 08 Apr 2019 - Recipes & food
Get cooking this spring with a recipe from Alana Newhouse's new book, The 100 Most Jewish Foods!
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