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Beet Hummus
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50 minutes
4 servings
Adjust servings
dairy-free
gluten-free
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
vegetarian
pescetarian
paleo
(?)
Not paleo due to:
garbanzo bean
This recipe has no customizations.
 
INGREDIENTS
Amount
Measure
Ingredient
 
2
whole
Roasted, peeled, and chopped.
 
1
can
rinsed and drained.
 
1/4
cups
 
5
tbsp
 
2
cloves
 
2
tsp
ground.
 
1
tsp
more if desired for taste.
 
2
tbsp
 
 
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PREPARATION
1.
Cut stems of beets, clean them thoroughly, and place in a baking dish with an inch of water. Cover the dish with foil and roast at 350 degrees for about 45 mins.
2.
Let beets cool. Once cooled, peel the beets. Cut them into 1 inch cubes and put into food processor.
3.
Place all other ingredients except olive oil into a food processor and puree.
4.
Slowly add the olive oil to the mixture.
NOTES, TIPS, TRICKS, HINTS, ETC:
This recipe yields 14 1/4 cup servings. Can be stored for up to one week in the refrigerator.
 
 
NUTRITION
This recipe has the following nutrient totals:
Calories 505
Protein 21.4 g
Carbohydrates 63.8 g
Iron 0.01 mg
Fiber 13.2 g
Calcium 1.17 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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