Roasted Beet Hummus

INGREDIENTS

Roasted Beet Hummus

• 4 small-medium red beets, peeled & chopped

• 1 can cannellini beans, drained & rinsed

• 1 Tbs olive oil

• 1 heaping Tbs ground tahini

• Juice from half of 1 lemon

• 1/2 tsp garlic powder

• 1 tsp ground thyme

• Salt & black pepper to taste

• Optional garnish: olive oil, sunflower seeds, or parsley
  

Directions

1. Preheat the oven to 375ºF. Spread the peeled and chopped beets onto a baking pan, drizzle with olive oil, and mix with a dash of salt, pepper, garlic powder, and thyme.

2. Place the pan in the oven and roast for about 15 minutes, until tender and easy to pierce with a fork. Once done, remove the beets and turn off the oven. Allow it to cool for 10 minutes.

3. Transfer the beets to a food processor or blender, add the remaining ingredients (not the garnish), and blend until creamy and smooth. Taste and adjust seasoning as desired.

4. Place your beet hummus in a container with a sealable lid and top with garnish. Serve fresh with crackers, pita, or crudité. Store leftovers in the refrigerator for up to 5 days.