Rosy Beetroot Hummus
3 1/2cups
3 1/2cups
  • 2 large red beetrootstrimmed
  • 14oz can cannellini beansincluding liquid
  • 2 Tbsp tahini
  • 2tsp minced fresh garlic
  • 1/2tsp ground cumin
  • 1/4tsp sea salt
  • 1/8tsp Hot sauce
  • goat cheeseoptional
  • Crudités for dipping such as apple sliceswalnut halves, snap peas, and small pitas
  1. Preheat oven to 350 F.
  2. Place beets in small roasting pan just large enough to hold them. Add 1/4 cup 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.
  3. Peel, chop, and then place beets in high-speed blender along with remaining ingredients, except goat cheese and dipping crudités. 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.
  4. To serve, sprinkle hummus with some crumbled goat cheese and toasted walnuts. Serve with crudités for dipping.
Recipe Notes

Each 1/4 cup serving of hummus contains: 52 calories; 2 g protein; 1 g total fat (0.2 g sat. fat, 0 g trans fat); 8 g total carbohydrates (3 g sugars, 3 g fiber); 154 mg sodium