Rosy Beetroot Hummus
A dish that appeals to the eye is bound to lure even the pickiest of eaters. Our fuchsia-coloured hummus does that and more. Packed full of healthy nutrients and an excellent source of fibre due to the cannellini beans, this dip can be enjoyed as an appetizer or as a full-meal deal.
Tip
Look for beets that still have the healthy greens attached. Beet greens are delicious served in salads or stir-fried with garlic as a lovely side dish.
Rosy Beetroot Hummus
Ingredients
- 2 large red beetroots, trimmed (about 1 lb/450 g)
- 14 oz (398 mL) can cannellini beans, including liquid
- 2 Tbsp (30 mL) tahini
- 2 tsp (10 mL) minced fresh garlic
- 1/2 tsp (2 mL) ground cumin
- 1/4 tsp (1 mL) sea salt
- 1/8 tsp (0.5 mL) hot sauce
- Goat cheese (optional)
- CruditÈs for dipping such as apple slices, walnut halves, snap peas, and small pitas
Nutrition
Per serving:
- calories52
- protein2g
- fat1g
- saturated fat2g
- trans fat0g
- carbohydrates8g
- sugars3g
- fibre3g
- sodium154mg
Directions
01
Preheat oven to 350 F (180 C).
02
Place beets in small roasting pan just large enough to hold them. Add 1/4 cup (60 mL) water. Cover pan tightly and place in preheated oven. Bake for about 1 hour, or until beets are very tender when pierced with a fork. Remove and set aside until cool enough to handle.
03
Peel, chop, and then place beets in high-speed blender along with remaining ingredients, except goat cheese and dipping cruditeu0301s. Pulse contents to blend. Then whirl at high speed, scraping down sides of bowl occasionally, until mixture is very smooth and silky. Transfer to covered container until ready to serve. It can be refrigerated for a couple of days.
04
To serve, sprinkle hummus with some crumbled goat cheese and toasted walnuts. Serve with cruditeu0301s for dipping.
05
Makes about 3 1/2 cups (900 mL).
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
