Beet Hummus Recipe

This variation on a versatile staple Mediterranean food is perfect for the fall harvest. Here's how you can make a healthy beet hummus recipe.

Hummus has enjoyed a long time in the spotlight. The following recipe is a take on traditional hummus, using roasted beets instead of garbanzo beans. It provides an interesting variation as well as a new way to use some of your fall harvest.

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Ingredients

• 3 medium or 4 small beets
• 1 lemon, juice and zest
• 2 tbsp. unsalted tahini (sesame seed paste)
• 1 tbsp. plus 1 tsp. olive oil
• ¼ tsp. horseradish
• Salt to taste

Directions

Preheat your oven to 375 degrees. Soak and then scrub the beets vigorously to remove all dirt. Dry and then rub the beets with 1 tsp. olive oil. Place them in a glass baking dish, sprinkle generously with salt, and bake them for one hour or until you can easily pierce them with a fork.

Remove your beets from the oven and allow them to cool. Peel and cut the beets into approximately 1-inch cubes and place them in the bowl of a food processor. Add the remaining ingredients, reserving some of the lemon zest for garnish. Pulse the mixture until it’s smooth. Taste and adjust seasoning to your liking.

Refrigerate the dush until it’s completely chilled. Serve with veggies or your favorite crackers.

Serves 4

Each serving contains approximately:

• 170 calories
• 11 g fat
• 478 mg sodium
• 456 mg potassium
• 17 g total carbohydrate

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