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Recipes for Summer Sustenance: Roasted Beet Hummus

July 15, 2019

Whether you're at a friend's barbecue, snacking by the pool, or packing your lunch for a day at the beach, it can be tempting to eat salty junkfood - whatever's quick and tasty (and addicting)! There are many healthy, savory snack alternatives to try out this summer, including a roasted beet hummus. Paired with either veggies or a flatbread, this snack is packed with nutrients. Beets are full of iron, fiber, potassium, and vitamin C. They are energizing and great for heart and kidney health! Garbanzo beans (or chick peas) also aid in heart health, digestive health, and weight loss. Your friends and family won't only enjoy this tasty dish, they'll reap all these wonderful benefits!

Ingredients: 

• 1 small beet
• 1-2 cloves garlic peeled
• 1 can garbanzo beans 15 oz
• juice of half a lemon
• sea salt to taste
• 1/3 cup extra virgin olive oil

Platter: include any assorted veggies of your choice. Hummus pairs well with carrots, radishes, cucumbers, cherry tomatoes, broccoli, and cauliflower.
Hummus also pairs well with naan bread, or other similar flatbreads, which can be store bought.

Top naan or flatbread with: 

• olive oil
• 2 cups freshly grated parmesan
• 2 Tablespoons freshly chopped rosemary

Instructions: 

1.Preheat oven to 400 degrees and place oven rack in center position.
2.Wash beet well, cut off ends, wrap in foil and place in the oven for about 40 minutes or until soft enough to pierce with a fork. 
3.Remove beet and allow to cool.
4.Mince garlic in food processor. 
5.Add garbanzo beans, beet, sea salt and lemon juice, process while slowly pouring in olive oil.
6.Check consistency. If needed, add a little more oil.
7.When consistency is to your liking, taste and see what you think. If needed, add more salt.
8.Brush bread with olive oil, sprinkle with cheese and rosemary, place in oven and cook until cheese bubbles and is a golden color.
9.Place hummus in a bowl and surround with veggies and flatbread.
10.Serve and enjoy!

Prep Time: 40 mins

- Cheri Leahy, RDN, CSOWM