Beet Hummus

Prep time: 10min
Total time: 15min
Serves: 8
4
medium-sized roasted beets, chopped (about 1 lb/500 g)
1/4 cup
tahini paste
60 mL
3 tbsp
lemon juice
45 mL
3 tbsp
olive oil, divided
45 mL
2
cloves garlic, minced
1 tsp
ground cumin, plus more for garnish
5 mL
1/2 tsp
each ground coriander, salt and pepper
2 mL
Per serving (2 tbsp/30 mL):
calories
80
fat
7 g
saturated fat
1 g
carbs
3 g
sugar
1 g
protein
1 g
fibre
1 g
sodium
105 mg

Directions

  1. Place roasted beets, tahini paste, lemon juice, 2 tbsp (30 mL) olive oil, garlic, cumin, coriander, salt and pepper in food processor; blitz to desired texture. Add additional tahini, lemon juice or water for a smoother dip, if desired. Transfer to serving bowl. Drizzle with remaining oil and sprinkle with a pinch of cumin. Store refrigerated in airtight container for up to 2 days.