Recipe type: Appetizer
Author: Jillian
Serves: 10-14
- 7 medium beet roots, roasted
- healthy drizzle of olive oil(2-6 Tbsps)
- juice of 2 lemons
- 2 Tbsp tahini
- 3/4 cup toasted walnuts
- 3-4 cloves garlic(depending on how garlicy you like it)
- Salt and fresh ground black pepper to taste
- Roast beet roots at 375 degrees F. in a tin foil pouch with a drizzle of extra virgin olive oil, sprinkle of kosher salt, and 3 grinds black pepper for 45 minutes to 1 hour, depending on how big your beet roots are
- Let beet roots cool in foil pouch
- Peel cooled beet roots skin off and discard as compost
- Cut beet roots in quarters and place in food processor bowl
- Toast walnuts on half sheet pan at 375 degrees for 5-10 minutes(keep an eye on them, as they will go from toasted to burnt in no time)
- Add toasted walnuts, olive oil, lemon juice, tahini, garlic, salt and pepper
- Pulse til no big chunks of beet root remain
- Scrape down bowl with spatula
- Turn on for 1 minute
- Taste
- Add more salt or pepper to taste
- Turn on
- Taste
- Enjoy with homemade or store bought corn tortilla chips
Recipe by Food Filled Life at http://foodfilledlife.com/2012/09/06/roasted-beet-root-hummus/