Roasted Beetroot & Garlic Hummus
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.