Ingredients

• 1, 15-ounce can white beans, drained and rinsed
• 4 small beets, roasted
• 1/4 cup tahini (if you don’t have tahini, mix 1/4 cup toasted sesame seeds and 1 tablespoon olive oil and blend in a food processor)
• 1/4 cup olive oil
• 1 garlic clove
• Juice of half a lemon
• Salt and pepper to taste

Directions

1. To roast the beets, first preheat your oven to 375 degrees F. Cut off the tops and bottoms and wash them.
2. Place the beets on a sheet of aluminum foil and drizzle them with olive oil and sprinkle with a pinch of salt.
3. Fold the beets in the foil and seal the edges to make a packet. Place the packet in the oven for up to an hour, or until they’re tender when poked with a fork (check them after about 30 minutes).
4. Remove from the oven and allow them to cool to the touch. Peel off the skin with a paring knife (the skin should come off very easily).
5. Cut the beets in half and place them in a food processor with the other ingredients and blend.
6. Stop during blending and use a rubber spatula to push down the ingredients toward the bottom of the processor. Continue until smooth and well mixed.

 

Yields 2 cups

8 Comments To "Roasted Beet Hummus"

#1 Comment By Julia On September 28, 2012 @ 5:16 am

#2 Comment By Bridget @ The Road Not Processed On September 28, 2012 @ 4:11 pm

#3 Comment By Patricia On September 29, 2012 @ 3:20 am

#4 Comment By Patricia On September 29, 2012 @ 3:22 am

#5 Comment By Yvonne On October 3, 2012 @ 2:23 am

#6 Comment By Patricia On October 3, 2012 @ 6:54 pm

#7 Comment By MiaSFla On January 1, 2013 @ 6:19 am

#8 Comment By Patricia On January 3, 2013 @ 3:24 pm

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