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Dee's Daily Dish

Real food. Real life.

Roasted Beet Hummus

3/26/2016

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If you’re a fan of hummus, you will enjoy this recipe! I love the vibrant color of this Roasted Beet Hummus with its gorgeous pink hue! It’s amazing how beautiful real food can be. 

On that note, beets can get a little messy. After handling them, my kitchen often looks like a murder scene. I've learned this after attempting to roast my first batch of beets. I warn you to proceed with caution… and paper towels!  

Side Note: Don’t throw out the green leaves from your beetroot! You can save the leaves and cook them as you would spinach! They are an excellent source of folate, calcium, iron and vitamin A and vitamin C! 
Picture
Ingredients:
2 medium sized beetroots
1 3/4 cup chickpeas
2 1/2 tbsp. tahini
2 cloves garlic, minced
1 tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. cumin

Directions:
1. Preheat oven to 400 degrees °F
2. Wash each beetroot but keep skin on
3. Wrap each beetroot in aluminum foil and roast for 1 to 2 hours (until soft and tender)
4. Remove from oven and allow to cool before handling
5. Peel the skin and chop into chunks. 
6. Place the beetroots, chickpeas and garlic into a blender and pulse
7. Add tahini, lemon juice, cumin and salt and blend until smooth and creamy (If it's too thick, add a little water until desired consistency is reached)
8. Refrigerate and pair with your favorite vegetables or crackers! 

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  • Home
  • About Me
  • Recipes
    • Appetizers >
      • Five Minute Salsa
      • Roasted Beet Hummus
    • Salads >
      • Arugula Sun Dried Tomato & Feta Pasta Salad
      • Quinoa Powerhouse Salad
      • Sweet Summer Kale Salad
      • Kale Caesar Salad
    • Soups, Stews and Chili >
      • Turmeric Split Pea Crock Pot Soup
      • Curried Cauliflower Soup
      • Tuscan Kale Tortellini Soup
      • Creamy Broccoli Soup
      • Crockpot Vegetarian Chili
    • Side Dishes >
      • Sweet Potato Crisp
      • Zucchini Noodles Bussel Sprouts and Turkey Bacon
      • Hasselback Sweet Potatoes
    • Main Dishes >
      • Shrimp Fried Cauliflower Rice
      • White Bean Burgers
      • Honey Garlic Tofu with Broccoli
      • Falafel Waffles
      • Tuna Avocado Sandwich
      • Crispy Barbecue Chicken Tacos
      • Chicken Quinoa Lettuce Wraps with Ginger Peanut Sauce
      • Sweet Potato Shepherd's Pie
      • Avocado Egg Salad
      • Spinach Feta & Quinoa Patties
      • Vegan Creamy Tomato Basil Pasta
      • Sweet and Spicy Kale Stew & Chicken Meatballs
    • Treats >
      • Vegan Pumpkin Pie with Graham Cracker Crust
      • Lemon Zucchini Bars
      • Strawberry Chocolate Chip Cookies
      • Apple Crumble Cups
      • Chocolate Chip Zucchini Muffins
      • Gluten-Free Chocolate Dipped Cannoli's
      • Double Chocolate Zucchini Bread
      • Coconut Greek Yogurt Fruit Dip
      • Peanut Butter Chocolate Dipped Cookies
      • Buckwheat Blueberry Banana Muffins
      • Coconut Flour Vanilla Fruit Cake
      • Ooey Gooey Double Chocolate Chip Cookies
      • Chocolate Peanut Butter Popcorn
      • Chocolate Avocado Mousse
      • Gingerbread Cookies
      • Cherry Chocolate Chia Bars
      • 5-Minute Protein Balls
      • Chocolate Chip Cookie Dough Protein Balls
      • Baked Stuffed Apples
      • Raw Berrylicious Tart
      • Chocolate Brown Rice Krispy Puffs
    • Breakfast >
      • Blueberry Chia Seed Jam
      • Eggs Poached in Tomato Sauce
      • Asparagus Quiche with Spaghetti Squash Crust
      • Strawberry Oatmeal Breakfast Bars
      • Peaches and Cream Overnight Oats
  • Work With Me
  • Testimonials
  • Contact