Thursday, September 1, 2016

Roasted Beet Hummus

I love beets, unfortunately my husband does not.... but he LOVED the beet hummus. Last time I made this I made it with a can of chickpeas because I thought it needed that to be 'hummus' official. I had forgotten the garbanzo beans last minute last time and tasted it, then I remembered and added the beans in. To my surprise I preferred it without the chickpeas, so this time I left them out completely! I actually just ate a whole blue container of this with a spoon, PLAIN! It was that good ;-P

Roasted Beet Hummus

4 beets
4 garlic cloves
3 Tbsp tahini
3 Tbsp lemon juice
1/2 tsp cummin
1 tsp salt
4 Tbsp olive oil

Roast beets and garlic. Spray with some coconut oil and wrap in aluminum foil. Roast at 375°F for one hour. Remove from oven and let cool completely. The skins come off so easily after they are roasted. 
Toss everything into a food processor and blend. Viola! Done!! Divi-up in blue container servings so it's a quick grab and go snack. Eat with fresh veggies, whole wheat crackers, or by the spoonful. 

Fix Count: 1 blue container (since it is made with beets - green and not chickpeas - yellow; you could probably have a little more than a blue container and still count it a blue because of the olive oil and tahini being high in healthy fats)

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