Beet hummus
27
- Prep Time20 mins
- Total Time1 hr
- Makes4 cups
Photo, Erik Putz.
Ingredients
3 medium beets, peeled and quartered (about 2 cups)
1/2 cup olive oil, divided
1 small head of cauliflower, cut into florets (about 6 cups)
1 cup toasted walnuts
1 garlic clove, minced
1/2 cup lemon juice, (4 small lemons)
1/3 cup tahini
3/4 tsp salt
1/4 tsp coriander
extra-virgin olive oil, to garnish
toasted sesame seeds, to garnish
Instructions
PREHEAT oven to 400F. Line a baking sheet with parchment.
TOSS beets with 1 tbsp oil. Spread out on a half of prepared sheet. Toss cauliflower florets with 1 tbsp oil, then add to other side of sheet. Roast until vegetables are tender, about 40 min. (Beets will be dark). Cool.
WHIRL beets with cauliflower, walnuts, garlic, lemon juice, tahini, remaining 1/4 cup oil, salt and coriander in a food processor until smooth. Scrape into a bowl and drizzle with extra-virgin olive oil. Sprinkle with sesame seeds. Serve with pita bread and fresh veggies. Tip: Toast walnuts in a single layer in a frying pan over medium-high, stirring occasionally until they start to turn darker, about 5 min.
Nutrition (per tbsp)
Calories 34, Protein 1g, Carbohydrates 2g, Fat 3g, Fibre 1g, Sodium 33mg.