Saturday, November 30, 2013

Roasted Red Beet Hummus

***Guest Blogger Alert!*** 

I am so happy to tell you guys that this latest and amazing post for a DELICIOUS beet hummus was written up by a friend and fellow (soon to be certified)  Health Coach, Heather Bedell. After seeing the pictures and hearing about how much her family loves this recipe, I wanted it for myself. But I couldn't stop there, I knew you all would love it, too, so here it is! Thank you so much, Heather!


Original recipe by: / October 2013
This deep red, protein rich hummus is quickly becoming a family favorite. A much healthier selection than most store bought hummus choices. And it's SUPER easy to whip up!!!

1 pound red beets, washed, peeled, and cut into chunks (or wash, dry & wrap individually in aluminum foil)
Olive oil, for drizzling
1 (15-ounce) can chickpeas, rinsed and drained (soaked chickpeas--that's if you're having a stellar day and super organized)
3 +/- garlic cloves, crushed 
1/4 cup tahini
1/4 cup fresh lemon juice
1 tablespoon ground cumin 
2 tablespoons olive oil
1/2 teaspoon salt

1.Preheat oven to 400 f. Place beet chunks on a baking sheet, drizzle with olive oil & sprinkle with salt & pepper. Roast for 30-40 minutes, or until tender. Allow to cool slightly.

2. Transfer roasted beets to a food processor and add all remaining ingredients. Blend until creamy, scraping down sides as needed. Adjust with lemon juice and salt. Refrigerate up to 3 days.

PER SERVING (1/2 cup): 347 cal, 16g fat (7g mono, 6g poly, 2g sat), 0mg chol, 10g protein, 42g carb, 10g fiber, 630mg sodium

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