Ooh Yum! I served this recipe for Roaster Beet Hummus in my last cooking class. The ladies loved it and so I am sharing with all of you! First, this recipe is so simple and the color, the color is so vibrant it takes eating the rainbow to a whole new level. Serve with a n interesting blend of crudités. I used tri-colored carrots, romanesco cauliflower and celery. Top with a good quality olive oil, Healthy On You® Herbes de Provence and pine nuts.
Pre-heat your oven to 400°. In a a small bowl using your olive oil sprayer, coat the beets and skin-on garlic and toss with a pinch of salt and pepper. Place on a small baking sheet and roast in the over for 35-40 minutes until the beets are fork tender. Remove from oven and set aside.
Using your blender, add the chick peas, and all the ingredients and blend until smooth. If its too thick, add a little more water to the blender.
Chill the mixture in the refrigerator and when ready, scoop into the prettiest bowl, and garnish with the pine nuts, olive oil, HOY Herbes de Provence Seasoning. Enjoy!!
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Healthy On You Recipes and cooking tips by Samantha Binkley. Many of these recipes use Samantha's 100% Organic Spice Blends that take the guess work out of cooking.