Roasted Beet Hummus

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 375 degrees F (190 C), remove the stem and most of the root from your beets, and scrub and wash them underwater until clean.

Step 2

Wrap beet(s) in foil, drizzle on a bit of olive or avocado oil, wrap tightly, and roast for one hour or until a knife inserted falls out without resistance. They should be tender. Set in the fridge (in a bowl to catch juice) to cool to room temperature.

Step 3

Once cooled, either finely grate or puree beets in a small blender (adding orange juice or water to encourage mixing). Measure out 1/2 cup and set aside (amount as original recipe is written // adjust if altering batch size). Reserve the rest for things like beet hummus!

Step 4

Once your beet is cooled and peeled, quarter it and place it in your food processor. Blend until only small bits remain.

Step 5

Add remaining ingredients except for olive oil and blend until smooth.

Step 6

Drizzle in olive oil as the hummus is mixing.

Step 7

Taste and adjust seasonings as needed, adding more salt, lemon juice, or olive oil if needed. If it’s too thick, add a bit of water.

Step 8

Will keep in the fridge for up to a week.