Roasted Beet HummusServing size: 2 tablespoons
Makes: 14 servings
Ingredients
- 15-ounce can chickpeas, drained and rinsed
- ½ cup peeled and chopped roasted beets*
- ¼ cup extra-virgin olive oil
- 2 tablespoons lemon juice
- ¼ teaspoon salt
- ¼ teaspoon pepper
Directions
- Preheat oven to 400F.
- Wash the beets.
- Drain and rinse the chickpeas, set aside.
- Remove the ends from the beets, discard the ends. Chop up the rest the beets.
- Wrap beets in foil and seal tightly. Bake for 45 minutes or until tender when pierced with a fork. Cool.
- Use a paper towel or your hands (with gloves) to rub skins off beets. Then chop coarsely, as needed.
- Combine chickpeas, roasted beets, olive oil, lemon juice, salt, and pepper in a food processor (or blender). Cover and process until smooth, scraping down sides as needed.
Recipe adapted from: https://www.eatright.org/food/planning-and-prep/recipes/roasted-beet-hummus-recipeThis material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP) through the PA Department of Human Services (DHS). This institution is an equal opportunity provider.
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