Roasted Beet Hummus

Roasted Beet Hummus
  1. 1 medium red beet, roasted
  2. One 15 ounce can of chickpeas or 1¾ cups drained, but not rinsed
  3. 2 Tbs tahini (preferably raw if you can find it)
  4. Juice of half a lemon
  5. 2-3 cloves of garlic, minced
  6. Pinch of Himalayan sea salt or other sea salt (fine ground)
  7. Pinch of black pepper to taste
  8. ¼ cup olive oil
  1. 1.   Preheat oven to 375°, and wash and trim the beet.
  2. 2.  Place the beet in the center of a flat piece of aluminum foil (make sure foil is large enough to wrap tightly around the beet), then drizzle the beet lightly with a small amount of olive oil.
  3. 3.  Once oiled, wrap the beet, place on a baking tray and roast for about an hour.
  4. 4.  When you remove it from the oven and unwrap it, you should be able to easily pierce the beet with a fork. Once beet reaches desired consistency, open the foil completely and allow beet to cool.
  5. 5.    When its cooled, cut the beet into quarters and remove the skin (it should come off easily).
  6. 6.      Place the beet in a food processor and process until only small pieces remain.
  7. 7.      Add all the remaining ingredients except the oil.
  8. 8.      Process until smooth and then drizzle the oil in little by little as it is continuing to process.
  9. 9.      Taste and adjust for taste as necessary.
  1. Enjoy immediately or refrigerate in a sealed glass container for up to a week.
Nourished Body and Mind

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Joanne Schneider believes in savoring your food and your life. After triumphing over fad diets and the stresses of running a multi-million dollar fashion company, Joanne got serious about her health, nutrition and raw food. Today she teaches extraordinary women and men like you how to do the same.

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