Recipe Creamy Roasted Beet Hummus
October 24, 2016
Yes, you can get your kids to eat beets when you sneak this nutrient-rich root veggie into their favourite protein-packed dip. Roasting beets caramelizes their sugars to a slightly smoky, sweet-as-candy perfection that balances the nutty tahini and tangy lemon flavours. The beautiful, deep magenta colour will win kiddos over, too.
Ingredients
- 1 small to medium beet , quartered
- 2 cloves garlic (whole)
- ½ can (398 ml / 14 fl oz) chickpeas , drained and rinsed
- 3 Tbsp tahini
- ½ lemon , juiced
- 3 Tbsp olive oil
- to taste salt and pepper
Featured Product The Big 16®
Instructions
Preheat oven to 400°F. Roast beet and garlic cloves (with skin still on) until tender. The garlic will be ready within 15 to 20 minutes. The beet may take longer, up to 60 minutes.
- Peel beet and garlic cloves and place in the bowl of a food processor. Add remaining ingredients and blend until smooth, stopping to scrape down the sides of the bowl from time to time. Season with salt and pepper to taste.
- Serve on sprouted Silver Hills toast or with baked chips and veggie sticks. Store in an airtight container in the refrigerator for up to 5 days.
