Roast Beetroot And Garlic Dip Recipes

ROASTED BEETROOT AND GARLIC HUMMUS

Roasted Beetroot and Garlic Hummus image

This tasty beetroot hummus is the prettiest pink snack I've ever seen. The healthy recipe is handy to make in large batches and keep in the fridge for lunches and snacks throughout the week. -Elizabeth Worndl, Toronto, Ontario

Provided by Taste of Home

Categories Appetizers

Time 1h10m

Yield 4 cups.

Number Of Ingredients 14

Ingredients

3 fresh medium beets (about 1 pound)
1 whole garlic bulb
1/2 teaspoon salt, divided
1/2 teaspoon coarsely ground pepper, divided
1 teaspoon plus 1/4 cup olive oil, divided
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
3 to 4 tablespoons lemon juice
2 tablespoons tahini
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/4 cup plain Greek yogurt, optional
Minced fresh dill weed or parsley
Assorted fresh vegetables
Sliced or torn pita bread

Steps:

Preheat oven to 375°. Pierce beets with a fork; place in a microwave-safe bowl and cover loosely. Microwave beets on high for 4 minutes, stirring halfway. Cool slightly. Wrap beets in individual foil packets., Remove papery outer skin from garlic bulb, but do not peel or separate cloves. Cut in half crosswise. Sprinkle halves with 1/4 teaspoon salt and 1/4 teaspoon pepper; drizzle with 1 teaspoon oil. Wrap in individual foil packets. Roast beets and garlic until cloves are soft, about 45 minutes., Remove from oven; unwrap. Rinse beets with cold water; peel when cool enough to handle. Squeeze garlic from skins. Place beets and garlic in a food processor. Add garbanzo beans, lemon juice, tahini, cumin, cayenne pepper and remaining olive oil, salt and ground pepper. Process until smooth., If desired, pulse 2 tablespoons Greek yogurt with beet mixture, dolloping remaining yogurt over finished hummus. Sprinkle with dill or parsley. Serve with assorted vegetables and pita bread.

Nutrition Facts : Calories 87 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 131mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic exchanges

ROAST BEETROOT AND GARLIC DIP

Roast Beetroot and Garlic Dip image

Make and share this Roast Beetroot and Garlic Dip recipe from Food.com.

Provided by JustJanS

Categories Vegetable

Time 1h50m

Yield 3 cups

Number Of Ingredients 6

Ingredients

1 bunch beetroot
1 head garlic
2 teaspoons ground coriander
1 teaspoon ground cumin
1 tablespoon fresh lemon juice
1 tablespoon extra virgin olive oil

Steps:

Trim the leaves and stems of beetroot, leaving 2-3 cm stem attached.
Wash, place in a baking dish, cover the dish tightly with foil.
Bake for 1 hour, then add the garlic, recover and continue to bake for 30 minutes more.
Dry toast the spices in a small non-stick frypan over medium heat for 2-3 minutes or until aromatic.
Wearing rubber gloves, rub off the beetroot skin.
Cut the top of the head of garlic, and squeeze the flesh into a food processor bowl.
Add the beetroot, spices, lemon juice and oil.
Process until almost smooth.
Taste and season with salt and pepper.
Serve warm or at room temperature with pitta chips.

Nutrition Facts : Calories 77, Fat 5, SaturatedFat 0.7, Sodium 5.1, Carbohydrate 8, Fiber 1, Sugar 0.3, Protein 1.6

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