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Beet Hummus

By Chef Marisa Ford

Ingredients

1 medium beet, peeled and cubed
2 t coconut oil
1 15oz can chickpeas, drained and rinsed
2 garlic cloves, minced
2 T tahini
2 T fresh lemon juice
2-3 T extra virgin olive oil
salt and pepper to taste

Preparation

Preheat oven to 425 degrees F. Toss beet cubes with coconut oil and place on parchment-lined baking sheet. Roast for 25-30 minutes or until fork tender. Let beets cool slightly then place in blender or food processor. Add remaining ingredients and process until you reach your desired consistency. Process longer for a smoother hummus. Add more olive oil or water if needed. This hummus can be used as a spread on a Hilary's Burger, as a dip for Hilary's Bites or vegetables, or even used as an appetizer using Hilary's Bites. See here for an appetizer idea.

Questions? Or want to let us know how this recipe worked for you? Leave a comment!