Hummus With Roasted Beets And Basil & Pine Nut Pesto
recipe: <br> <br> Ingredients: <br> <br> 1 large beet (or 2 small)<br> 1 1/2 cups cooked chickpeas (approx ½ cup dried) <br> ⅓ cup olive oil <br> ¼ cup tahini<br> ¼ cup lemon juice<br> 2 garlic cloves<br> ½ tsp salt<br> pepper, to taste<br> Basil Pesto<br> ¼ cup packed fresh basil<br> 2 tbs olive oil<br> 3 tbsp pine nuts<br> 1 small garlic clove<br> salt and pepper, to taste<br> <br> Instructions: <br> <br> Preheat the oven to 400 degrees fahrenheit. Cut the stem off the beet and wash the outside thoroughly. Wrap the beet in aluminum foil and place on a baking sheet. <br> <br> Roast in the oven for 50-60 minutes, then remove and let cool slightly. When the beet is cool enough to handle, remove the aluminum foil, gently rub off the skin and slice into quarters. Place the beet and all remaining ingredients in a food processor. Mix for one minute, or until smooth and transfer to a serving bowl.<br> <br> Wash and clean the food processor. Add all basil pesto ingredients and pulse until mixed. Due to the small quantity, you may have to scrape the sides and re-pulse.<br> <br> Add the pesto to the hummus and top with extra olive oil and pine nuts.<br> <br><a href="https://downshiftology.com/" target="_blank" style="color: #889c45;font-weight: bold; font-size:15px;">More Recipes from Downshiftology</a>
Recipe Intro From feedfeed
Hummus is always delicious, and the addition of beets here means that this version delivers nitric-oxide compounds, which may help oxygenate the blood.