Beet hummus
By Chatelaine18
PREP TIME
20 min
TOTAL TIME
1 h
Makes
4 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
- 1 g,
- Carbohydrates
- 2 g,
- Fat
- 3 g,
- Fibre
- 1 g,
- Sodium
- 33 mg.
FILED UNDER: appetizer Christmas cocktail party entertaining
