Roasted Beet Hummus



Estimated Reading Time 2 Minutes

Serve with veggies, crackers, pita chips or torn fresh pita bread for dipping. Hummus keeps well and its flavour improves after a day or two in the fridge, so it’s perfect to keep a stash to dip into all week long.

INGREDIENTS:

1-2 beets, greens trimmed
19 oz (540 mL) can chickpeas, rinsed and drained
1 large garlic clove, peeled
2-3 tbsp. (30-50 mL) lemon juice (or to taste)
1/4 cup (60 mL) thick plain yogurt
2 tbsp. (30 mL) tahini
1/2-1 tsp. (2-5 mL) cumin
1/4 tsp. (1 mL) salt, or to taste
2-4 tbsp. (30-60 mL) olive or canola oil

DIRECTIONS:

1. Wrap the beets in foil and roast at 350ºF for an hour, or until tender (you can bake them alongside other stuff, while the oven is on). When it’s cool enough to handle, peel and cut into chunks.

2. Put all ingredients except the olive oil into the bowl of a food processor and purée, pouring the olive oil in through the feed tube as it blends, until smooth. Taste and adjust seasoning if you need to. If it’s too thick, add more olive oil, yogurt or water.

3. Serve immediately or refrigerate for up to 4 days before serving.

Makes about 2 1/2 cups.



PER 1/4 CUP:

92 calories, 4.6 g fat (0.7 g saturated fat, 2.7 g monounsaturated fat, 1.2 g polyunsaturated fat), 0 mg cholesterol, 10.3 g carbohydrate, 2.8 g protein, 2 g fibre.


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