Roasted Beetroot Hummus

Name: Roasted Beetroot Hummus
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 Beets (peeled and cut into quarters); 1/4 cup Olive oil (plus more for drizzling); 1 Zucchini (peeled and cut into chunks); 1/4 cup Tahini; 1/2 Lemon (juiced); 5 to 6 Carrots (peeld and cut into sticks); Salt to taste

Vegan Vegetarian

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Ingredients

2 Beets (peeled and cut into quarters) ⓘ
1/4 cup Olive oil (plus more for drizzling) ⓘ
1 Zucchini (peeled and cut into chunks) ⓘ
1/4 cup Tahini ⓘ
1/2 Lemon (juiced) ⓘ
5 to 6 Carrots (peeld and cut into sticks) ⓘ
Salt to taste ⓘ

Instructions

Preheat the oven to 400 degrees F.
Place the beet quarters on a baking sheet. Drizzle with a little olive oil and season with salt. Place in the oven and bake for 20 to 30 minutes, until the beets are fork tender. Remove from the oven and set aside to cool for about 10 minutes.
In a food processor combine the roasted beets, chopped zucchini, tahini, lemon juice, and olive oil. Blend until smooth. Season with salt to taste.
Serve with carrot sticks and enjoy!

Nutrition & Diet Analysis (per serving)

486 kcal 24% DV

Protein Fat Carbs

Macronutrients

Protein 7.5g 15% DV

Total Fat 37.6g 48% DV

Carbs 35.4g 13% DV

Fiber 8.9g 32% DV

Sugar 11.7g 23% DV

Electrolytes

Sodium 9829.3mg 100% DV

Potassium 1023.8mg 22% DV

Vitamins & Minerals

Vitamin A 859.3mcg 95% DV

Vitamin C 9.8mg 11% DV

Calcium 188.3mg 14% DV

Iron 4.4mg 25% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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