BEET HUMMUS
A tasty version of hummus. Spread on crackers or use as a dip.
Servings Prep Time
15 5minutes
Cook Time
30minutes
Servings Prep Time
15 5minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Cook beets to your preference. I steamed mine but you can also roast them in the oven (see notes). They should be easily pierced with a fork when done.
  2. Place the cooked beets in a food processor or high-speed blender and pulse a few times to break down.
  3. Add the rest of the ingredients and process until smooth and creamy.
  4. Serve right away or store in the fridge for up to 5 days.
Recipe Notes

To roast beets, preheat oven to 400 degrees, wrap scrubbed beets in tin foil, place on a baking sheet and roast in the oven until easily pierced with a fork, approximately 45-60 minutes. Once they’re cool, rub off the peel and slice for use in the recipe. To steam beets, place a steamer basket over a saucepan and add peeled, chopped beets. Cover and steam until the beets are easily pierced with a fork, about 15-20 minutes. You can keep the skin on for steaming if you prefer, it will easily rub off once they’re cool.

NUTRITION

  • Serving Size: 40 grams
  • Calories: 60
  • Fat: 2 g
  • Carbohydrates: 7.5 g
  • Fiber: 2 g
  • Protein: 3 g

credit:runningonrealfood.com