Wow 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
| Quantity | Unit | Name | Link | Alternatives |
|---|---|---|---|---|
| 1 | medium beet | |||
| 1 | 15 oz can | chickpeas, drained and rinsed | ||
| 1 | large garlic clove | |||
| 2 | tablespoons | lemon juice | ||
| 2 | tablespoons | tahini | ||
| 1 | teaspoon | cumin | ||
| ¼ | teaspoon | salt, or to taste | ||
| 2 | tablespoons | olive oil |
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.
Prep Time: 45 minutes Serving Size: 16 servings
Just wondering about the oil. Hope it is optional. My lab values are so different with oil.
It’s optional.