Roasted Beet Hummus 

Beets are a heart-healthy crop and are known as one of the most nutritious root vegetables.

They’re 88% water and packed with folate, manganese, and betalains, the natural antioxidant pigments that give beets their color.

Beets are utilized for a variety of purposes. Sugar beets are grown to make sugar, while beet juice has been used as a natural dye as well as a traditional medicine. Above all, beets are a delicious ingredient for many dishes, including this simple dip.

Roasted Beet Hummus

INGREDIENTS

• 1 Beet, tops removed, sliced
• 15 oz (1 can) Chickpeas, mostly drained
• 1 Lemon, zested
• 1/2 Lemon, juiced
• Pinch of Salt and Black Pepper
• 2 Garlic Cloves, minced
• 2 T Tahini
• 1/4 C. Extra Virgin Olive Oil

INSTRUCTIONS

• Preheat oven to 375 degrees. Place beet slices on a baking sheet, drizzle with olive oil and sprinkle with salt. Toss until beets are evenly coated, then arrange them in a single layer across the pan.
• Roast for 35-40 minutes, tossing halfway, until you’re able to pierce through the beets with a fork with light pressure. Remove from oven and set aside to cool.
• Once beets are cooled, chop into smaller pieces and blend in a food processor until small bits remain.
• Add remaining ingredients except for olive oil and blend until smooth.
• Drizzle in olive oil while hummus is mixing.
• Taste and adjust seasonings as needed, adding more salt, lemon juice, or olive oil if needed. If it’s too thick, add small amounts of cold water until it reaches desired consistency.
• Keep in the fridge for up to a week.
• Optional: Top with fresh dill and feta crumbles and enjoy with veggie slices or flatbread.