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Pretty Beetroot Hummus
Makes about 3 1/2 cups (900 mL)
Our beetroot hummus has plenty of eye appeal. With a healthy dose of beans, it satisfies any nighttime snack attack. And it’s so pretty, it’s bound to lure even the pickiest of eaters. Packed full of healthy nutrients and an excellent source of fibre from the cannellini beans, this dip is excellent as an appetizer as well as a full-meal deal.
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Ingredients
- 3 medium-sized red beetroots, trimmed (about 1 lb/500 g)
- 1 - 14 oz (398 mL) can cannellini beans, including liquid
- Zest from 1 lemon
- Juice from 1/2 lemon
- 2 Tbsp (30 mL) tahini
- 2 tsp (10 mL) garlic paste
- 1/2 tsp (2 mL) ground cumin
- 1/4 tsp (1 mL) sea salt
- 1/8 tsp (0.5 mL) hot sauce
Toppings (optional)
- Crumbled plain goats’ cheese
- Toasted chopped walnuts
- Sliced kalamata olives
- Drizzle of extra fruity, good quality extra-virgin olive oil
- Preheat oven to 375 F (190 C).
Nutrition
Per serving:
- calories 122
- protein 8 g
-
total fat
2 g
- sat. fat 0 g
-
total carbohydrates
21 g
- sugars 3 g
- fibre 8 g
- sodium 78 mg
Directions
01
Rub beets with a wee bit of oil and place in roasting pan just large enough to fit them comfortably. Add 1/4 cup (60 mL) water. Cover tightly and place in preheated oven for about 1 hour, or until beets are very tender when pierced with fork. Remove and set aside until cool enough to handle.
02
Peel, chop, and place roasted beets in food processor or high-speed blender. Drain beans, reserving liquid. Set a few beans aside for garnish, add beans and remaining ingredients except for bean liquid and toppings. Pulse contents to blend. Then whirl at high speed, scraping down sides of bowl occasionally, until mixture is very smooth and silky, adding enough bean liquid as necessary. Transfer to covered container and scatter reserved beans overtop. Hummus can be refrigerated for up to a week.
03
To serve, sprinkle with toppings of choice and serve with seed crackers and assorted veggies for scooping.
