Soft, sweet and earthy, roasted beets make for a vivid pink dip that’s a fun take on hummus. If you are pressed for time, use the preroasted beets available in many supermarket produce sections instead of roasting your own. Slideshows:  Great Beet Recipes 

Joy Manning
July 2013

Gallery

© Sneh Roy

Recipe Summary

active:
15 mins
total:
1 hr 15 mins
Yield:
Makes 1 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400°. In a 9-inch-square baking dish, brush the beets with 1 teaspoon of the olive oil and season with salt and pepper. Cover the dish tightly with foil, and bake for about 1 hour or until the beets are tender. Let the beets cool, then peel and roughly chop.

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  • In a food processor, pulse the garlic until minced. Add the chopped beets, tahini, lemon juice, 2 tablespoons water and the remaining 1 tablespoon of olive oil. Process until smooth. Season the beet hummus with salt and pepper and serve.

Notes

One serving (1/4 cup): 92 cal, 7 gm fat, 0.9 gm sat fat, 8 gm carb, 2 gm fiber, 2 gm protein.

Serve With

Toasted pita triangles.

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