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MHC Recipe

Roasted Beet Hummus

Roasted Beet Hummus
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Course: Appetizer, Side Dish
Recipe Type: Maternal Health, Plant Centric
Servings: 4 (click to scale)

Ingredients

  • 1 1/2 cup red beets peeled, cubed
  • 1 1/2 tsp canola oil
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1 cup Sabra hummus
  • 1/2 ea lemon

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Instructions

  • Preheat oven to 350ºF.
  • Toss the beets in the oil with the salt and pepper. Place the beets on a parchment lined baking sheet and place them in the oven. Cook for the beets for 30 to 40 minutes or until they are fork tender. Remove from the oven and set aside to prepare the hummus.
  • Place the cooked beets in a food processor with the hummus and lemon juice. Puree for 4 minutes or until the hummus is completely smooth. Portion size is 1/2 cup.

Nutrition

Calories: 177kcal | Carbohydrates: 13g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Sodium: 521mg | Fiber: 4g
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