Roasted Beetroot Hummus

Ingredients

• Beets

  Raw

  2 beet or 164g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Zucchini

  Summer squash, includes skin, raw

  1 large or 323g

• Sesame butter

  Seeds, tahini, from roasted and toasted kernels (most common type)

  ¼ cup or 60g

• Lemon juice

  Raw

  ½ lemon yields or 24g

• Salt

  Table

  1 dash or 0.4g

• Carrots

  Raw

  5 medium or 305g

Directions

1. 1. Preheat the oven to 400 degrees F. Chop zucchini and set aside. Peel and slice carrots into carrot sticks and set aside.
2. 2. Peel and quarter beets. Place the beet quarters on a baking sheet. Drizzle with a little of the 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.
3. 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. 4. Serve with carrot sticks and enjoy!

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