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Beet hummus

27

  • Prep Time20 mins
  • Total Time1 hr
  • Makes4 cups
Beet hummus

Photo, Erik Putz.

Chatelaine Triple Tested

Ingredients

  • 3 medium beets, peeled and quartered (about 2 cups)

  • 1/2 cup olive oil, divided

  • 1 small head of cauliflower, cut into florets (about 6 cups)

  • 1 cup toasted walnuts

  • 1 garlic clove, minced

  • 1/2 cup lemon juice, (4 small lemons)

  • 1/3 cup tahini

  • 3/4 tsp salt

  • 1/4 tsp coriander

  • extra-virgin olive oil, to garnish

  • toasted sesame seeds, to garnish

Instructions

  • PREHEAT oven to 400F. Line a baking sheet with parchment.

  • TOSS beets with 1 tbsp oil. Spread out on a half of prepared sheet. Toss cauliflower florets with 1 tbsp oil, then add to other side of sheet. Roast until vegetables are tender, about 40 min. (Beets will be dark). Cool.

  • WHIRL beets with cauliflower, walnuts, garlic, lemon juice, tahini, remaining 1/4 cup oil, salt and coriander in a food processor until smooth. Scrape into a bowl and drizzle with extra-virgin olive oil. Sprinkle with sesame seeds. Serve with pita bread and fresh veggies. Tip: Toast walnuts in a single layer in a frying pan over medium-high, stirring occasionally until they start to turn darker, about 5 min.

Nutrition (per tbsp)

Calories 34, Protein 1g, Carbohydrates 2g, Fat 3g, Fibre 1g, Sodium 33mg.

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