Roasted Beet Hummus

This is one of the gentler ways to incorporate legumes into a Whole30 reintroduction without going crazy with beans for breakfast, lunch and dinner. It gives your system a taste of legumes without wreaking havoc on your digestion. Adding some veggies to anything is never a bad idea!

Yield: 12

Living Delish & Nutrish: Tina Wells

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Roasted Beet Hummus

Prep time: 10 MinCook time: 45 MinTotal time: 55 Min

Ingredients

• 1 large whole beet, or 2 small whole beets
• 2 garlic cloves, chopped
• 1/2 can chickpeas or garbanzo beans, drained, about 1 cup (7 ounces)
• 2 to 3 Tablespoons tahini paste
• 2 Tablespoons olive oil
• 1/2 container unsweetened Greek Almond Milk Yogurt, (such as Kite Hill brand) about 2-1/2 ounces
• Juice and Zest of 1 lemon
• Salt and pepper to taste

Method

1. To roast the beets, preheat oven to 350º F. Place the beet on a sheet pan with parchment, or in a baking dish. Roast until a knife can pierce through without any resistance, 30 to 45 minutes. (Sometimes longer depending on the size of the beets). Allow to cool completely. Remove peel, cutting through the root end first, the skin will have separated from the flesh, making it very easy to remove. Discard skin and dice the beet.
2. Place the beet and the garlic into the bowl of a food processor fitted with the blade. Pulse until almost pureed, scraping in between.
3. Add the garbanzo beans and pulse again to combine, mixture will appear rather dry.
4. Add the tahini paste and olive oil and process again, making sure to continually scrape down the sides of the bowl to ensure all ingredients are blending together. You want a smooth, creamy consistency.
5. Add the yogurt, scraping and blending as needed.
6. Add the zest and juice of one half lemon, taste and season with salt and pepper to taste. Serve with the Grilled Pickled Vegetables.

https://www.livingdelishandnutrish.com/recipe/roasted-beet-hummus

©Tina Wells Luxury Brands, LLC

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