If you’re trying switch things up on your traditional hummus, try this roasted beet hummus recipe.
It’s easy, delicious, and healthy.
Thankfully, I know have an alternative way thats more my speed: roasted beet hummus.
a roasted beet hummus recipe the latest episode ofhappens to feature an easy roasted beet hummus recipe.
To make the root vegetable more approachable, she incorporated it into a hummus recipe.
And you know how RDs are all about eating the rainbow to get a wide variety of nutrients?
LA-based chef and former contestant onTop Chef
Giving chickpeas a rest every now and then can be a great way to diversify your diet.
Want to try it yourself?
Watch the video above get the full beet hummus recipe.
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1.
Heat the oven to 400F.
Arrange a rack in the middle of the oven and heat the oven to 400F.
Cut off the tops close to the tops of the beet, leaving yourself enough to grip.
Save the beet greens for another purpose.
Rinse and scrub the beets thoroughly, then wrap them loosely in aluminum foil.
LA-based chef and former contestant onTop Chef
No need to dry the beets before wrapping.
Small beets can be wrapped together, but its easiest to roast large beets individually.
Place the wrapped beets on a rimmed baking sheet to catch drips in case the beet juices leak.
Roast for 50 to 60 minutes.
Check the beets every 20 minutes or so.
Beets are done when a fork or skewer slides easily to the center of the beet.
Small beets will cook more quickly than large beets.
Set the beets aside until cool enough to handle.
The skin should peel away easily.
Halve beets; scoop flesh into a food processor.
Add lemon juice, tahini, and garlic and process until smooth; season with salt and pepper.
Garnish with olive oil and top as desired.
Serve with flatbreads or pita bread.
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