ROASTED BEETROOT AND GARLIC

"This tasty beetroot hummus is the prettiest pink snack I’ve ever seen. The healthy recipe is handy to make in large batches and keep in the fridge for lunches and snacks throughout the week.”

Elizabeth Worndl, Toronto

Prep Time: 25 minutes Bake Time: 45 minutes Yield: 4 cups

1. Preheat oven to 375°F. Pierce beets with a fork and place in a microwave-safe bowl and cover loosely. Microwave beets on high for 4 minutes, stirring halfway. Cool slightly. Wrap beets in individual foil packets.

2. Remove papery outer skin from garlic bulb, but do not peel or separate cloves. Cut in half crosswise. Sprinkle halves with ¼ tsp salt and ¼ tsp pepper; drizzle with 1 tsp oil. Wrap in individual foil packets. Roast beets and garlic until cloves are soft, about 45 minutes.

3. Remove from oven and unwrap. Rinse beets with cold water and peel when cool enough to handle. Squeeze garlic from skins. Place beets and garlic in a food processor. Add garbanzo beans, lemon juice, tahini, cumin, cayenne pepper and remaining olive oil, salt and ground pepper. Process until smooth.

4. If desired, pulse 2 tbsp Greek yogourt with beet mixture, dolloping remaining yogourt over finished hummus. Sprinkle with dill or parsley. Serve with assorted vegetables and pita bread.

3 fresh medium beets (about 1 lb)

1 whole garlic bulb

½ tsp salt, divided

½ tsp coarsely ground pepper, divided

1 tsp plus ¼ cup olive oil, divided

1 can (15 oz.) garbanzo beans or chickpeas, rinsed and drained

3 to 4 tbsp lemon juice

2 tbsp tahini

½ tsp ground cumin

½ tsp cayenne pepper

¼ cup plain Greek yogourt,

optional

Minced fresh dill weed

or parsley

Assorted fresh vegetables

Sliced or torn pita bread

NUTRITIONAL INFORMATION Amount Per Serving (¼ cups): 87 calories, 5 g fat, 0 cholesterol, 131 mg sodium, 8 g carbohydrate, 3 g sugars, 2 g fibre, 2 g protein.