Want a light and healthy alternative to brighten your entertaining? Julia Deane, owner of Culinary Works shares a delicious beet hummus recipe that is just the thing. This bright pink creamy spread is so flavorful. The lemony twist with the garlic kick is just perfect to serve with pita, vegetables or as a spread for your favorite cracker. Its so easy to make and keeps for about a week in the refrigerator if it gets that far!
Roasted Beet Hummus
1 large or 2 medium beets (or use steamed or roasted beets)
1/4 cup olive oil
1 garlic clove
2 T tahini paste
Juice of a lemon, or vinegar (white or cider)
1 t salt
To prepare the beets, wrap your whole beets, unpeeled, in a double wrap of foil coated with olive oil, salt and pepper. Seal up package and roast in 350-degree oven for 45min-1hour. They are done when you can easily insert a knife through the beets. When cool, then you can peel them with ease.
Puree all ingredients in a food processor and taste for seasoning. It may need more salt, tahini paste or lemon. Taste – taste – taste. Serve with vegetables and chips.

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