Roasted Beet Hummus

By cserumga

Amount per serving
Calories: 73
Fat: 4.4g
Saturated fat: 0.4g
Monounsaturated fat: 0.9g
Polyunsaturated fat: 2.8g
Protein: 2g
Carbohydrate: 7g
Fiber: 2g
Cholesterol: 0.0mg
Iron: 0.0mg
Sodium: 134mg
Calcium: 16mg

Ingredients

• 1 small red beet
• 1/4 cup coarsely chopped walnuts
• 4 garlic cloves, halved
• 1 teaspoon grated lemon rind
• 1/4 cup water
• 2 tablespoons fresh lemon juice
• 2 tablespoons walnut oil
• 3/4 teaspoon freshly ground black pepper
• 1/2 teaspoon kosher salt
• 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained

Preparation

Step 1

1. Preheat oven to 450°.

2. Leave root and 1 inch stem on beet; scrub with a brush. Wrap beet in foil. Place on a rimmed baking sheet. Bake at 450° for 35 minutes. Add walnuts and garlic to pan. Bake 7 minutes or until nuts are toasted. Cool 10 minutes. Trim off beet root; rub off skin. Cut beet into quarters.

3. Place garlic in a food processor; process until finely chopped. Add beet, and process until very finely chopped. Add walnuts, lemon rind, and remaining ingredients. Process until smooth.