Roasted Beet Hummus
Prep Time
20 minutes
Prep Notes
Bake beets ahead, puree and keep in small batches in freezer to have on hand.
Roasted carrots of any color may be used in place of the beet.
Ingredients
1 small roasted beet
1 15 oz. can cooked chickpeas,
drained, about 1 ¾ cup
1 lemon (zested)
1 lemon (juiced)
1 pinch sea salt
ground black pepper
2 large cloves garlic, chopped
2 heaping Tbsp. tahini
¼ cup olive oil
Seasonal fresh cut veggies – carrot, radish, celery,kohlrabi, cucumber, zucchini, sweet pepper or pita bread or chips.
Note: Roasted carrot may be used instead of the beet.
Directions
- Rinse beet. Cut greens off. Wrap beet in foil. Bake 350 degrees until tender, about 45 minutes - 1 hour. Let cool. Puree with blender stick.
- Place cooled beet in food processor. Blend into small pieces.
- Add remaining ingredients except olive oil and blend until smooth.
- Drizzle in olive oil as the hummus mixes up.
- Taste and adjust seasoning if needed. If too thick, add a bit of water, or more lemon juice.
- Keeps in fridge for up to 1 week.
- Enjoy!!!
An original recipe by Amie GuyetteHall, CHHC, AADP
The Square Foot GardeningHealth Coach
www.fromyourinsideout.com
SPORT HILL FARM HOMESCHOOL CAMP 2021