Prep Time |
Cook Time |
Total Time |
Makes |
Calories |
15 min. |
45 min. |
60 min. |
8 |
0 |
Pink Hummus
Roasted beet and chickpea hummus that is high in iron and low in fat. Great as a dip or spread on your favorite toast.
Ingredients:
4 beets (roasted) or 1 can of beets |
1 can of chickpeas |
1 lemon juiced |
1/2 tsp. of salt |
3 roasted cloves of garlic |
1-2 tbsp. of filtered water |
Topping: |
1 tsp. of sesame seeds |
2 tbsp. of roasted pistachios |
Thyme, chevril, dill or any other fresh herbs |
Instructions:
1 | Set oven for 425 degrees (if not using beets from a can.) Wrap beets in aluminum foil, add salt and garlic cloves (in the skin.) Add a tbsp. of olive oil and placed wrapped beets in a roasting pan. Roast in oven for 40 mins. Remove and let cool for ten minutes. Using papertowels or a dishtowel rub off the skins of the beets. Remove the garlic skins (pop out the cloves.) Cut beets into quartered pieces. |
2 | Add beets and chickpeas with water and lemon juice to a food processor or blender. Add salt to taste. PureƩ until a chunky sauce appears. Pour into serving container. Sprinkle with toppings and serve with favorite vegetables or crusty bread/crackers. |