Wrap the beet in foil and roast at 350°F for 45 minutes to an hour, or until tender (you can tuck it in as you bake other stuff).
3
Cool, peel and slice into chunks.
4
Put all ingredients into a food processor and purée until smooth.
5
Taste and adjust seasoning (salt, lemon juice, cumin) as you need to.
6
Serve immediately or refrigerate for up to 4 days before serving.
7
Serve with your favorite veggies, tortilla chips, or whole-wheat pita.
Nutrition Facts
16 servings
Serving size
2 tbsp
Amount per serving
Calories61
% Daily Value *
Total Fat3g4%
Saturated Fat 0g
Trans Fat 0g
Cholesterol0mg
Sodium195mg9%
Total Carbohydrate7g3%
Dietary Fiber 2g8%
Total Sugars 1g
Protein2g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
1medium beet
1(15 oz) can chickpeas, drained and rinsed
1large garlic clove
2tbsplemon juice
2tbsptahini
1tspcumin
¼tspsalt, or to taste
2tbspolive oil(omit for diabetics)
Directions
1
Scrub and wash the beet and cut off ends.
2
Wrap the beet in foil and roast at 350°F for 45 minutes to an hour, or until tender (you can tuck it in as you bake other stuff).
3
Cool, peel and slice into chunks.
4
Put all ingredients into a food processor and purée until smooth.
5
Taste and adjust seasoning (salt, lemon juice, cumin) as you need to.
6
Serve immediately or refrigerate for up to 4 days before serving.
7
Serve with your favorite veggies, tortilla chips, or whole-wheat pita.
AuthorLife and Health Network