This blood-red, protein-rich hummus makes a splash at parties. Serve with sesame, rice, or nut crackers.
Recipe Ingredient Details:
1 pound red beets, washed, peeled, and cut into chunks
Olive oil, for drizzling
1 (15 ounce) can chickpeas, rinsed and drained
3 cloves garlic, crushed
1/4 cup tahini
1/4 cup fresh lemon juice
1 tablespoon ground cumin
2 tablespoons olive oil
1/2 teaspoon salt
Preheat oven to 400˚. Place beet chunks on a baking sheet; drizzle with olive oil and sprinkle with salt and pepper. Roast for 30–40 minutes, or until tender. Allow to cool slightly.
Transfer roasted beets to a food processor and add all remaining ingredients. Blend until creamy, scraping down sides as needed. Adjust taste with lemon juice and salt. Refrigerate up to 3 days.
Recipe Additional Notes:
PER SERVING (. cup): 347 cal, 16g fat (7g mono, 6g poly, 2g sat), 0mg chol, 10g protein, 42g carb, 10g fiber, 630mg sodium
Mon, 2013-09-30 18:51