Pink Hummus

 

Pink Hummus

Servings: 12

 

Ingredients:

2 beets, peeled and chopped 3 Tablespoons olive oil, divided (1 Tbsp for roasting; 1 Tbsp for dip; 1 Tbsp for serving) ½ cup plain Greek yogurt 2 Tablespoons tahini (or peanut butter) 2 Tablespoons lemon juice ½ teaspoon garlic powder ½ teaspoon cumin 1 cup fresh dill ¼ cup toasted, chopped walnuts

Instructions:

Preheat the oven to 400F. Wash, peel, and chop beets into 1-inch chunks. Spread on a baking sheet and sprinkle with 1 Tablespoon olive oil. Roast in the oven for 30-35 mins, or until tender. Remove from the oven and allow it to cool. Spread walnuts on a small baking sheet and toast for about 7 minutes. Add beets and remaining ingredients except dill to a food processor. Pulse until smooth. Add a tablespoon of water as needed to make it smoother. Once blended, add fresh dill and pulse again. Transfer to a bowl and top with 1 Tablespoon olive oil, walnuts, a few sprigs of fresh herbs.

 

Nutritional analysis: Calories 207, Carbohydrates 15.4 g, Protein 7.3 g, Fat: 15.3 g, Sodium: 62 mg, Dietary Fiber 4.1 g, Total Sugars 3.1 g