Visiting my good friends in the mountains or North Carolina, I tasted hummus made with roasted beets and either white beans or garbanzo beans, historically part of Mediterranean, Middle-Eastern, and Indian cuisines. I enjoyed it and it makes a colorful option for the holiday season.

• 1 medium beet or two small beets (wrap in foil and bake for 35 minutes in an oven pre-heated to 450 degrees F.)
• 1 large can garbanzo beans or small white beans
• ¼ cup walnuts (toasted)
• 1 Tbsp olive oil
• 2-4 cloves garlic, minced (as desired to taste)
• 2 Tbsp lemon juice
• 1 tsp lemon zest (if you want a more tart taste)
• ¼ cup water
• ¾ tsp pepper
• ½ tsp mock-chicken seasoning
• ½ tsp sea salt

Preparation

When cooled to touch, remove beet from foil and take off skin.

Rinse beans and drain well.

Place all ingredients in a food processer and blend until very smooth.

Place in a covered bowl and place in refrigerator until chilled (or overnight).

Serving

Place in a serving bowl along with a platter of baked crackers or pieces of toasted sourdough bread.

This hummus can also be used as a dip for celery, carrots, jicama, radishes, or other cut veggies.

Some like it as a topping for baked potatoes instead of butter and sour cream.

References (Accessed 2-15)

http://www.livestrong.com/article/305365-the-calories-in-garbanzo-beans/