Roasted Beet­root & Gar­lic Hum­mus

Taste of Home - - Cook Smart -

This beet hum­mus is the pret­ti­est pink I’ve ever seen. We make it in large batches and keep it in the fridge for lunches and snacks.

—El­iz­a­beth Worndl, Toronto, ON

Prep: 25 min. • Bake: 45 min. Makes: 16 serv­ings

3 medium beets (about 1 lb.), roasted 1 whole gar­lic bulb, roasted 1 can (15 oz.) gar­banzo beans or chick­peas, rinsed and drained ¹₄ cup olive oil 3 to 4 Tbsp. lemon juice

2 Tbsp. tahini ¹₂ tsp. ground cumin ¹₂ tsp. cayenne pep­per ¹₄ tsp. salt ¹₄ tsp. coarsely ground pep­per ¹₄ cup plain Greek yo­gurt, op­tional Minced fresh dill weed or pars­ley As­sorted fresh veg­eta­bles

Sliced or torn pita bread

1. Place roasted beets and gar­lic in food pro­ces­sor. Add beans, olive oil, lemon juice, tahini, cumin, cayenne, salt and pep­per. Process un­til smooth.

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

Per ¹ ₄ cup: 87 cal., 5g fat (1g sat. fat), 0 chol., 131mg sod., 8g carb. (3g sug­ars, 2g fiber), 2g pro.

Di­a­betic ex­changes: 1 fat, ¹₂ starch.

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