Tuesday, May 24, 2016

Summer Recipe!

Here is a wonderful and vibrant recipe from the Minimalist Baker.  Perfect for this Summer!


ROASTED BEET HUMMUS


Prep time
Total time
Super creamy roasted beet hummus featuring a whole roasted beet, lemon, plenty of garlic flavor. Perfect with chips, pita, veggies or as a sandwich spread.
Author: 
Recipe type: Hummus
Cuisine: Vegan
Serves: 6
Ingredients
  • 1 small roasted beet
  • 1 15 oz. can (1 3/4 cup) cooked chickpeas, mostly drained
  • zest of one large lemon
  • juice of half a large lemon
  • healthy pinch salt and black pepper
  • 2 large cloves garlic, minced
  • 2 heaping Tbsp tahini
  • 1/4 cup extra virgin olive oil
Instructions
  1. See roasting instructions here.
  2. Once your beet is cooled and peeled, quarter it and place it in your food processor. Blend until only small bits remain.
  3. Add remaining ingredients except for olive oil and blend until smooth.
  4. Drizzle in olive oil as the hummus is mixing.
  5. Taste and adjust seasonings as needed, adding more salt, lemon juice or olive oil if needed. If it’s too thick, add a bit of water.
  6. Will keep in the fridge for up to a week.
Nutrition Information
Serving size: 1/6 batch Calories: 165 Fat: 12g Carbohydrates: 12g Sugar: 1.2g Fiber: 2.6g Protein: 3.4g



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