Beetroot Hummus

Yield: 1½ cups

Sweet but just a little tart, the perfect way to introduce some extra flavor by roasting some beetroot and garlic.



1 red beet
2 cloves garlic, peeled
2 tbsp. olive oil
1½ cups cooked or canned chickpeas, drained and rinsed
3 tbsp. warm water
2 tbsp. tahini paste
2 tbsp. lemon juice
½ tsp. cumin
½ tsp. coriander
salt and black pepper, to taste



1. Preheat the oven to 400°F.
2. Place the beet and garlic cloves on a piece of foil and drizzle with the olive oil. Fold the foil over and seal into a packet, then place on a baking sheet. Transfer to the oven and roast for 30 minutes or until the beet is fork-tender. Carefully open the foil packet and let cool. When cool enough to handle, remove the beet skin. Place the beet and garlic cloves in the bowl of a food processor and blend. Continue blending while adding the rest of the ingredients for about 5 minutes. Keep in the fridge until ready to use. Serve with veggies!



Calories 60kcal
Total Carbohydrates 7g
Protein 3g
Total Fat 3g
Saturated Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Trans Fat 0g
Cholesterol 12mg
Sodium 93mg
Potassium 14mg
Dietary Fiber 1g
Sugars 2g
Vitamin A 6.1% Daily Value
Vitamin C 5.8% Daily
Calcium 3.2% Daily Value
Iron 5% Daily Value


This AMAZING Recipe can be found in my Mediterranean Refresh Meal Plan Cookbook here

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