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Roasted Beetroot Hummus

Course Appetizer, Dips, Side Dish, Snack
Cuisine Paleo
Cook Time 45 minutes
Total Time 45 minutes
Servings 2
Calories 263 kcal

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)
  • Salt (to taste)
  • 5-6 Carrots (peeled and cut into sticks)

Instructions

  1. Preheat the oven to 400 degrees F.
  2. 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 20-30 minutes, until the beets are fork tender. Remove from the oven and set aside to cool for about 10 minutes.
  3. In a food processor combine the roasted beets, chopped zucchini, tahini, lemon juice, and olive oil. Blend until smooth. Season with salt to taste.
  4. Serve with carrot sticks and enjoy!
Nutrition Facts
Roasted Beetroot Hummus
Amount Per Serving
Calories 263 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 4g25%
Polyunsaturated Fat 3g
Monounsaturated Fat 22g
* Percent Daily Values are based on a 2000 calorie diet.