BEET HUMMUS
RECIPE TYPE
Vegetarian
SERVES
YIELD: 3 cups
Prep: 5 min
Cook: 55 min
Ingredients
1 pkg (500 g) Longo’s Cubed Beets
4 cloves garlic
3 tbsp Longo’s Mediterranean Extra Virgin Olive Oil, divided
1 can (19 oz/540 mL) Longo’s Essentials Cannellini beans, drained and rinsed
1/4 cup Longo’s Essentials Vegetable Broth
2 tbsp fresh lemon juice
1/2 tsp Longo’s Essentials Ground Cumin
1/4 tsp each salt and pepper
Directions
Place beets and garlic in large piece of heavy-duty foil. Drizzle with 1 tbsp of the oil and wrap well. Roast in preheated 400°F oven for about 55 minutes or until tender when knife is inserted into a beet. Remove from oven and let cool.
Place beets and garlic in food processor with beans. Pulse to combine and break up beets. Add broth, remaining oil, lemon juice, cumin, salt and pepper and puree until smooth.
A Dash of Advice
NUTRITIONAL INFORMATION
Protein 3g | Fibre 3g |
Fat 4g | Sugar 3g |
Carbs 11g | Sodium 150mg |
