Add roasted beets to hummus for a bright and colorful dip that will entice kids and adults alike to eat their veggies. Serve with baby carrots, cucumber slices, radishes or whole-wheat pita bread for dipping.
15-ounce can chickpeas, drained and rinsed
1/2 cup peeled and chopped roasted beets*
1/4 cup extra-virgin olive oil
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
- Combine chickpeas, beets, olive oil, lemon juice, salt and pepper in a food processor. Cover and process until smooth, scraping down sides as needed.
How to Roast Beets:
- Preheat oven to 400°F.
- Wrap beets in foil and seal tightly. Bake for 45 minutes or until tender when pierced with a knife. Cool.
- Use a paper towel to rub skins off beets.
- Chop coarsely.
– See more at: http://www.eatright.org/kids/recipe.aspx?id=6442479054#sthash.cBlOps3V.dpuf