AuthorLife and Health NetworkWow your guests (and kids) with this stunning hummus. Full of low-glycemic flavor, this dip works great as a sandwich spread on bread or pita.
Ingredients
Instructions
Scrub and wash the beet and cut off ends.
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).
Cool, peel and slice into chunks.
Put all ingredients into a food processor and purée until smooth.
Taste and adjust seasoning (salt, lemon juice, cumin) as you need to.
Serve immediately or refrigerate for up to 4 days before serving.
Serve with your favorite veggies, tortilla chips, or whole-wheat pita.
16 servings 2 tbsp * 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
Directions
Scrub and wash the beet and cut off ends.
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).
Cool, peel and slice into chunks.
Put all ingredients into a food processor and purée until smooth.
Taste and adjust seasoning (salt, lemon juice, cumin) as you need to.
Serve immediately or refrigerate for up to 4 days before serving.
Serve with your favorite veggies, tortilla chips, or whole-wheat pita.