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Beets are pretty polarizing. You either love them or think they taste like dirt. I happen to be in the love camp and think they’re a delicious earthy vegetable. Your kitchen might look like a crime scene while chopping them but that’s part of their fun. I also think they’re a million times better when roasted versus any other preparation. This hummus roasts both the beets and the garlic for a deep, hearty flavor that beats out any bean. Served up with some crispy brussels sprouts chips, this beet Hummus is a great lower carb option to traditional hummus.
4 medium beets, peeled and roughly chopped
2 tablespoons extra virgin olive oil, divided
1 pound brussels sprouts, washed, ends trimmed and outer leaves removed
2 large garlic cloves
1 tablespoon sesame seeds
1 tablespoon plain almond butter
¼ cup lemon juice
¼ teaspoon coriander
Salt and pepper
Preheat oven to 400 degrees.
Toss beets with 1 tablespoon of the olive oil and place on a baking sheet.
Wrap garlic cloves in aluminum foil and place on the baking sheet with the beets.
Roast for 45-50 minutes, tossing the beets once halfway through.
Remove from the oven and let cool.
Once cooled, add beets and roasted garlic to a food processor with the sesame seeds, almond butter, lemon juice and coriander.
Process until smooth, scraping down the sides of the processor as needed.
Season with salt and pepper to taste and transfer to a serving bowl.
Remove the leaves of the brussels sprouts one by one until you reach the core of each sprout. Place the leaves on the baking sheet, toss with the remaining tablespoon of olive oil and bake for 8-10 minutes at 400 degrees until edges brown and turn crispy. Watch carefully to avoid burning.
Serve the hummus with the brussels sprouts chips warm out of the oven.