Roasted Beet Hummus

This stuff is pretty.

Colourful, bright red, hummus that taste’s so good you can’t stop eating it. Trust me. This happened. But luckily, this stuff is jammed back with goodness, you won’t feel gross. Beets are filled with Iron, Fiber, and Vitamins A and C. See? Goodness in your belly.

To begin, stick whole beets in your oven at 375 F and roast for about an hour until a knife inserts easily.

Once beets are cooled a bit. Peel them, chop them, and throw them in your food processor along with lemon juice, tahini, garlic, olive oil, and some salt. Blend until smooth.

Then eat this stuff like a mad woman! I ate it with tortilla chips, but it also goes nicely with baby carrots, celery, or chopped bell peppers.

Beet Hummus
Makes about 2 cups
Recipe taken from not without salt

Ingredients:
3 medium beets, cleaned, roasted, peeled then cut into chunks
2 Tbsp tahini (sesame seed paste)
1/4 cup lemon juice
1 clove garlic, chopped
1/4 cup olive oil
salt to taste

Directions:
To roast beets, stick whole beets in your oven at 375 F and roast for about an hour until a knife inserts easily.

Let beets cool, and then peel them and chop them into cubes.

Process all ingredients in a food processor. Blend until smooth. Tasted and adjust seasoning. Serve with a hefty drizzle of olive oil.