This hot pink hummus will dazzle your guests! My friend Hilary made a beet dip for a potluck at my house and everyone couldn't get enough of the sweet and tangy dip. I was inspired to make my own using a little lime juice and tahini and it turned out beautifully. Feel free to play around with this recipe. Also, please don't throw out the beet greens- they are so yummy and nutritious - just saute them with some garlic and enjoy!
Ingredients
- 4 medium beets, chopped into quarters
- 2 large cloves of garlic, peeled
- 1 tbs of sesame tahini
- 2 juicy limes
- 1 tsp of salt
- 1 tsp of pepper
- 1/4 cup of olive oil
Directions
- Roast beets and garlic in a little olive oil in the oven for 35-40 minutes at 400 degrees F. (If you want to save time you can steam the beets and garlic for about about 15 minutes.)
- In a food processor, process the beets and garlic.
- Add the tahini, lime juice, olive oil, salt and pepper and blend until smooth and delicious!
- Enjoy with some gluten free crackers, carrots, or spread on a gluten free sandwich!
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