Roasted Beet Hummus

Category, ,
Yields1 Serving
 3 Large Beets, tops and tails removed
 2 tbsp Tahini (sesame paste)
 ¼ cup  Olive oil
 juice of 1 large lemon
 1 tsp Salt
 3 cloves Garlic
 1 Can white beans or Chick peas (garbanzo beans), drained & rinsed
1

Heat oven to 400

2

Rap clean beets in foil (covering them completely); Roast for 90 min. and let cool enough to handle;

3

Peel the skins off beets.  Quarter the beets and place on blender or food processor with remaining ingredients

4

Blend until smooth paste forms.  Add a little bit of water (by the teaspoon) if too thick.  More lemon and salt can be added to your preference

5

Serve with veggies, crackers, pita chips, use as a spread in a wrap or on a sandwich.  Will stay good in sealed container in the fridge for up to 10 days

Ingredients

 3 Large Beets, tops and tails removed
 2 tbsp Tahini (sesame paste)
 ¼ cup  Olive oil
 juice of 1 large lemon
 1 tsp Salt
 3 cloves Garlic
 1 Can white beans or Chick peas (garbanzo beans), drained & rinsed

Directions

1

Heat oven to 400

2

Rap clean beets in foil (covering them completely); Roast for 90 min. and let cool enough to handle;

3

Peel the skins off beets.  Quarter the beets and place on blender or food processor with remaining ingredients

4

Blend until smooth paste forms.  Add a little bit of water (by the teaspoon) if too thick.  More lemon and salt can be added to your preference

5

Serve with veggies, crackers, pita chips, use as a spread in a wrap or on a sandwich.  Will stay good in sealed container in the fridge for up to 10 days

Notes

Roasted Beet Hummus
IngredientsDirections