Recipe: Beet Hummus

Beet Hummus

Serves: 8

Ingredients

• 1 medium or 2 small red beets
• 2 garlic cloves
• 1½ cups cooked chickpeas, drained and rinsed
• 2 tablespoons tahini
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 2–3 tablespoons warm water
• Sea salt and freshly ground black pepper
• ½ teaspoon each of cumin and coriander (optional)
• Baguettes, carrots, celery, radishes or crispy raw vegetable for dipping

Instructions

1. Preheat oven to 400 degrees F. Drizzle beets and garlic with olive oil and wrap together in foil.
2. Place foil packet on a baking sheet and roast 30–40 minutes or until the beet is fork-tender. Remove from oven and set aside to cool.
3. Peel the cooled beet under running water using your hands, then chop into small chunks and add to food processor with roasted garlic, chickpeas, tahini, olive oil, lemon juice and water. Blend until smooth, then add cumin and coriander (if using) and chill mixture for at least one hour or until ready to use.
4. Spread hummus onto baguettes and top with sesame seeds, pine nuts and parsley (if using). You can also serve the dip with crisp veggies like carrots, celery, radishes, cucumbers or bell peppers.

Nutrition Facts per Serving:

Source: Anna Heronimus, RD, LN, Avera Human Performance Center registered dietitian