A delicious pink twist on traditional hummus that is chickpea free. But still has all the flavour of its traditional counterpart.
Course: Side Dish, Snack
Keyword: Paleo, Vegan, Vegetarian, Whole30
1/2 cup olive oil
1/2 tspblack pepper
water, as needed
Preheat oven to 375*F (190*C).
Wash and peel the beets. Drizzle some olive oil over top (about 1 tbsp) and wrap them in foil. Bake for about 40 mins until a fork can easily pierce the beet, without much resistance. (If you want to speed up the process, just cut them into small pieces and boil the beets on your stove top instead - I just prefer the flavour of roasted beets so I recommend roasting).
Once the beets are done, let them cool till you can handle them and add the beets along with the other ingredients into a food processor or blender. Blend on high for a few mins till everything is smooth.
Give it a taste, add more lemon or salt to taste. If it is looking a bit too thick, add some water a tablespoon at a time to reach the desired consistency.
Enjoy as a dip, spread, or pasta sauce!
Drizzle with olive oil and some paprika or red pepper flakes for some heat if you dare! Enjoy!