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Roasted Beet Hummus
Appetizer / Side Dish / Snack / Vegetarian
[sg_popup id=”1″ event=”onload”][/sg_popup]Absurdly colorful, and although it may not be sneaky, this hummus recipe is the perfect way to fit in the beet root’s natural anti-inflammatory properties into any diet. Ideal for wrap sandwiches or a veggie dip.
Ingredients
- 2 medium or 1 large beet
- 1 (16 oz.) can chickpeas, unsalted
- ¼ cup lemon juice
- 3 cloves garlic, minced
- 3 tablespoons tahini
- ¼ cup olive oil
- sea salt and pepper to taste
Directions
- Rub beets with a small amount of olive oil, wrap in foil, and roast at 375°F until very soft.
- When cooled, slice beet and add to a food processor and blend to desired texture.
- Add the remaining ingredients and blend to desired texture.
- Serve drizzled with remaining olive oil.
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