Beet hummus

10

PREP TIME

20 min

TOTAL TIME

1 h

Makes

4 cups

Beet hummus

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.
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