Recipe of the Week

Recipe of the Week

Beeted Hummus

Who says ya need beans to make hummus? I don’t know about you but I love some beets. Here we have a dish that is good even for your vegan friends! It’s a combination of vegetables that is eaten with more vegetables! Beets are loaded with nutrients and, when roasted, have a nice little sweetness with them. I just find their coloring absolutely beautiful.  What’s more, is they come out the same way they went in- at least for some people! Some individuals do not have the enzymes to break down that red color. I am one of those lucky ones and I ain’t even mad!

What You Shall Need:

3 beets, peeled and cut into quarters

1/4 cup olive oil

1 zucchini, peeled and cut into chunks

1/4 tahini

1/2 lemon, juiced


6 carrots, peeled and cut into small sticks

What You Shall Do:

  1. Preheat oven to 400F
  2. Place the beet quarters on a baking sheet. Drizzle with olive oil and season with salt. Put in oven, bake for 25 minutes or so or until beets are tender. Remove from oven and set aside to cool for a few minutes.
  3. In a food processor combine the beets, zucchini, tahini and lemon juice. Blend until smooth. Next, put food processor on the slowest setting and slowly add olive oil to blend.
  4. Serve with pita chips, carrots, peppers, celery or any other dipping items your heart desires!
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