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Beet Hummus from the Ottawa Regional Cancer Foundation
3 medium beets, washed, skin on
1 tsp olive oil
¼ cup onion, diced
2 cloves garlic, finely chopped
1 tsp ground cumin
1 cup chickpeas, drained and rinsed
¼ cup tahini
¼ cup water
¼ cup lemon juice
1.Cook beets in a large pot of boiling water for 40 mins or until tender. When cooled, peel beets and chop. Set aside.
2.In a medium frypan, heat oil over medium heat. Add the onion, garlic and cumin and cook, stirring often, until onions are soft, about 5 mins.
3.Add beets, onion mixture, chickpeas, tahini, water and lemon juice to a blender and puree until smooth.
4.Serve with raw vegetables of choice. Store in air tight container in fridge for up to 3 days.
Nutrition: Beets are packed full of antioxidants, folate, fiber and other essential vitamins and minerals. This heart healthy recipe is a great alternative to regular hummus – get dipping!