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Beet Hummus

May 17, 2018


Life is better when you're upBEET.

Happy Delivery Day! Does anyone else look forward to Thursdays just for their PIP box? I  know I  do. There's something so exciting about seeing what is in this week's box and figuring out what yummy things we can come up with! Today I'm using the beets to make a hummus. This hummus is naturally vegan and gluten free! You can spread it on some slices of baguette for an easy appetizer, or serve in a bowl with lots of veggies and pita for dipping. The hummus is made in a blender or food processor, and you can store it in the fridge for 7-10 days, if it even lasts that long! Let's get to it!




Beet Hummus
serves 4-6

1 large or 2 small Perfectly Imperfect beet(s)
1 can drained and rinsed garbanzo beans
1/2 lemon, juiced
1/4 cup olive oil
1 clove fresh garlic, peeled
1/2 teaspoon salt
assorted Perfectly Imperfect veggies, cut for dipping





1. Preheat oven to 400. wrap beet in foil and roast for 45 minutes, until beet is soft and cooked through. Let cool for 5-10 minutes, and then you'll easily be able to peel. I use gloves or a towel to peel because these beets will turn your hands red!
2. Add the roasted beet, garbanzo beans, lemon juice, olive oil, salt, and garlic to a blender or food processor and blend until smooth and creamy, about 3 minutes.
3. Transfer to a serving dish or into an airtight container to store in the fridge. This hummus will last 7-10 days refrigerated.
4. If you're feeling fancy, spread hummus on small slices of toasted baguette, and add crumbled goat cheese and fresh herbs for an easy appetizer. Enjoy!


As always, we love to see what you come up with in the kitchen! Please tag us on Instagram so we can keep up with your foodie creations! Follow us at @perfectlyimperfectproduce ! Check out our Instagram stories today for some "how-to" tips to make this. Have another great week, and we will see you next time!









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