Roasted Beet Hummus
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