We needn't fear carbs - even white carbs occasionally - if they are paired with good fats and protein. Bagels and hummus have rarely looked better.
1 pound of beets
1/4 cup of tahini
2 tablespoons of walnuts
2 garlic cloves
2 TBSP extra-virgin olive oil
1 lemon: zest of entire lemon and juice of half
1/2 tsp ground cumin
1/4 tsp ground coriander
3/4 tsp kosher salt
Freshly cracked black pepper
Extra virgin olive oil and sesame seeds for serving
Preheat oven to 400 °F. Scrub beets and trim off the tops. Wrap each beet in aluminum foil and place on a baking sheet. Roast for 45-60 minutes until beets are easily pricked with a fork. Unwrap the beets and allow to cool. Once cooled, slip the peels off of the peels and roughly chop.
Add beets and remaining ingredients to a food processor and blend until thoroughly mixed and the texture is smooth yet slightly chunky. Drizzle with extra virgin olive oil and top with sesame seeds.