Roasted Beet Hummus

Roasted Beet Hummus with cannellini beans makes for a delicious, chickpea-free alternative. This colorful and creamy dip pairs well with vegetable crudité, crackers, or toast Beets are rich in nutrients and vitamins while low in calories and fat.

Ingredients

Roasted Beet Hummus

• 4 small-medium beets, peeled & chopped
• 1 can cannellini beans, drained & rinsed
• 1 Tbs olive oil
• 1 heaping Tbs ground tahini
• Juice from half of 1 lemon
• 1/2 tsp garlic powder
• 1 tsp ground thyme
• salt & black pepper to taste
• Optional garnish: olive oil, sunflower seeds, or parsley

Directions

1. Preheat the oven to 375ºF
2. Spread the chopped beets onto a baking pan, drizzle with olive oil, and mix with a dash of salt, pepper, garlic powder, and thyme.
3. Place the pan in the oven and roast for 15 minutes.
4. Once done, remove the beets and turn off the oven. Allow it to cool for 10 minutes.
5. Transfer the beets to a food processor or blender, add the remaining ingredients (not the garnish), and blend until creamy and smooth. Taste and adjust seasoning as desired.
6. Place your beet hummus in a container with a sealable lid, top with garnish. Serve fresh.
7. Store leftovers in the refrigerator for up to 5 days.

Nutrition Information

Nutrition Disclaimer

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