Recipe for Red Beet Hummus

By Laurie Richardone

A colorful twist on classic hummus, it’s perfect for warm-weather grazing

Ingredients:

Makes 2 cups

1 large red beet, roasted

1 (15 oz) can organic garbanzo beans

1/3 cup tahini

1/4 cup fresh lemon juice

1 garlic clove, smashed

1 tsp kosher salt

1/2 tsp coriander seeds,

toasted & ground

Optional: 1/4 cup goat cheese

or plain yogurt

Garnish: Mint leaves,

olive oil, poppy seeds

Instructions:

1. Preheat the oven to 400°F. Wrap beets in foil and roast for 45 minutes, until tender. Let it cool, then peel and slice.

2. In a food processor, blend chickpeas, tahini, lemon juice, garlic, salt, coriander, and cheese (if using).

3. Add beets and blend until smooth.

Spoon into a bowl. Drizzle with olive oil, sprinkle with poppy seeds, and garnish with mint. Serve with veggies, crackers, or pita.

Optional Side: Roasted or Grilled Cauliflower

Slice a large cauliflower into thick slabs. Brush with olive oil and season with salt, pepper, and turmeric (or saffron water).

Grill: Cook for 30 minutes, flipping once.

Oven: Roast at 450°F for 30 minutes, turning halfway.

To use saffron: steep a few threads in warm water and drizzle over before roasting.

Laurie Richardone is a seasonal gluten free chef and certified health coach.

To work with Laurie, visit LaurieRichardone.com