Friday, 21 November 2014

Roasted Beet and Pomegranate Hummus

With the winter rains and cold upon us, you may be spending more time in the kitchen than usual.   If you feel like experimenting in the kitchen, you may want to explore a new recipe with an old favourite.  Roast beets may be the girl next door to you.  This beet recipe will add the glam factor to that girl next door.

Roasted Beet and Pomegranate Hummus
Taken from Yoga Journal Sept 2014 edition

Serves 6

1 pound  beets peeled and sliced into 1 inch rounds
1 tablespoon plus 1 teaspoon extra-virgin olive oil
salt and black pepper
2 clove garlic
2 tablespoons plain non-fat yogurt
2 tablespoons fresh lemon juice
5 tablespoons tahini
2 tablespoons pomegranate molasses
3 tablespoons fresh pomegranate arils, chilled
2 tablespoons fresh mint leaves, torn

Roast beets.  Heat oven to 500 degrees F.  Brush beets with 1 tablespoon olive oil and season with salt and black pepper.  Roast beets on a baking sheet until fork-tender (approx. 35-40 minutes).
Remove and let cool.

Prepare Hummus:  In food processor of blender, process garlic until finely chopped.  Add beets, yogurt, and juice and process until smooth.  Add tahini and molasses: process until fully incorporated.  Transfer mixture to a serving bowl; drizzle with remaining 1 tsp olive oil and top with arils and mint.

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