Paleo Beetroot Hummus with Dills and Pecans
This recipe is slightly adapted from Kitchen Culinaire.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 servings
- 3 small beets about ½ lb
- 2 tbsp tahini Whole30 compliant
- 2 medium size garlic cloves crushed
- 1 tsp sea salt
- 1 lemon juice
- ½ tsp dry chili flakes
- 1-2 tbsp olive oil optional
- 2 tbsp chopped fresh dill
- ¼ cup coarsely chopped pecans
To roast the beets:
Preheat oven to 400 degrees F.
Rinse the beets and wrap them individually in aluminum foil. Place them on a baking pan and bake for about 50-60 mins until the beets are easily pierced with a fork. Set aside to cool and use a peeler to peel the skin away.
If you bake them in a larger batch, beets can be stored whole or sliced for up to a week in the refrigerator.
To make beetroot hummus:
Slice the beets into smaller chunks and place them in a food processor with tahini, minced garlic, sea salt, lemon juice, and chili flakes. Process until smooth.
(Optional) You can also add 1-2 tbsp of olive oil to thin the hummus paste if preferred.
Serve with sliced vegetables such as bell peppers, carrots, and cucumbers, and garnish with chopped pecans and fresh dill.
Enjoy the taste and the color!