Looking for a delicious and healthy snack? Look no further than roasted beet and carrot hummus! This dip is easy to make and perfect for parties or a quick snack. Plus, it’s packed with vitamins and minerals, making it a great choice for those looking to eat healthy. Give this dip a try today!
Ingredient Spotlight
Recipe
Makes about 4 servings
4 large beets
4 large carrots
1 tablespoon coconut oil
½ cup sunflower seeds
1 garlic clove
2 tablespoons tahini
2 teaspoons cumin powder
1 lemon, juiced
¼ cup extra-virgin olive oil
sea salt and black pepper to taste
How to Prepare
PREHEAT OVEN. Preheat the oven to 400 degrees Fahrenheit.
ROAST BEETS AND CARROTS. Wash, trim and chop the beets and carrots into quarters. Add them to a large mixing bowl. Massage with coconut oil, then layer onto a baking sheet. Roast for about 30 to 45 minutes until tender. Set aside to cool.
BLEND HUMMUS. Add the cooled beets and carrots to a high-speed blender along with the sunflower seeds, garlic, tahini, cumin, lemon juice, olive oil, sea salt, and black pepper. Blend until smooth and serve with flax crackers or sliced cucumbers. Store in an airtight container for up to 7 days.
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