Cranberry and Roasted Beet Hummus

Cranberry and Roasted Beet Hummus

Recipe by Jeremy Dmyterko, executive chef, Flik ISD, St. Luke’s School, New Canaan, CT for the 2015 Cranberry Marketing Committee USA / Flik Independent School Dining Cranberry Recipe Contest

YIELD: 8 servings, 3 oz. each

1 cup shallots; approximately 5-6 shallots
1 cup olive oil, divided
2 cups dried cranberries
1 orange, zested
12 oz. water
4 cups roasted beets, quartered
6 cups garbanzo beans, cooked
1 Tbsp. lemon juice
2 cups water, as needed
salt and pepper, to taste

1.    Preheat oven to 350°F. Cut shallots into quarters. In small roasting pan, comb

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