Roasted Beet & Nut Hummus

Roasted Beet & Nut Hummus

Health Rating
Prep Cook Ready in Servings
10 min 1 h 1 h 10 min 3
Scheduled for:
Snack on Monday
Leftovers:
Snack on Wednesday
Snack on Friday
a
m

Ingredients for 3

Show Original

1/2 can (15oz) Chickpeas, canned, low sodium (drained & rinsed)
1/2 beet(s) Beets, raw (roasted)
1/2 whole lemon(s) Lemon peel (zest)
1/4 whole lemon(s) Lemon juice
1/2 bulb Garlic (roasted)
1/2 pinch Salt and pepper (to taste)
1 tbsp Tahini (to taste)
1 tbsp Walnuts
1 tbsp Pine nuts, dried
1/8 cup Extra virgin olive oil

Instructions


  1. Quarter the beet and place it in your food processor. Blend until only small bits remain.
  2. Add remaining ingredients except for olive oil and blend until smooth.
  3. Drizzle in olive oil as the hummus is mixing.
  4. Taste and adjust seasonings as needed, adding more salt, lemon juice, or olive oil if needed. If it’s too thick, add a bit of water.

Advanced Preparation

1 - 3 days prior [optional], Beets, raw 1/2 beet(s)
Instructions:

Preheat oven to 375°F (190°C), remove the stem and most of the root from your beet, and scrub and wash it underwater until clean. Wrap beet in foil and roast for 1 hr or until a knife inserted falls out without resistance. Remove from tin foil and store in a container in the fridge.

1 - 3 days prior [optional], Garlic 1/2 bulb
Instructions:

Preheat your oven to 400°F (205° C). (A toaster oven works great for this.) Peel and discard the papery outer layers of the whole garlic bulb, leaving intact the skins of the individual cloves of garlic. Using a sharp knife, cut 1/4 to a 1/2 inch from the top of cloves, exposing the individual cloves of garlic. Place the garlic head in a baking dish, cut side up. Drizzle a couple teaspoons of olive oil over the exposed head. Cover the baking dish with aluminum foil and bake for 30-35 minutes, or until the cloves feel soft when pressed. Let cool. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.

Nutrition Facts

Per Portion

Calories 230
Calories from fat 146
Calories from saturated fat 19.6
Total Fat 16.2 g
Saturated Fat 2.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.5 g
Monounsaturated Fat 8.7 g
Cholesterol 0
Sodium 120 mg
Potassium 227 mg
Total Carbohydrate 15.4 g
Dietary Fiber 5.2 g
Sugars 3.3 g
Protein 5.6 g

Dietary servings

Per Portion


Meat Alternative 0.7
Vegetables 0.7

Energy sources


Pygal27%445.49641619998636136.602380485518463%335.1547293930324270.425222599524710%353.5472966219324111.3321030263580127%63%10%CarbohydratesFatProtein
Recipe from:
About Contact Us
Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada