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SYDNEY MONDRY
Oct 29, 2015 @ 2:30 pm

Toast is to the food world what black flats are to the fashion world­: both staples are appropriate for every occasion that can be dressed up or down. Toast’s popularity skyrocketed in 2015 thanks to the ingredient addition of avocado – the dynamic duo has graced our Instagram feeds and restaurant menus for months now. But it may be time for a change. Enter this Roasted Beet Hummus from Elizabeth Stein’s new cookbook Eating Purely ($19, amazon.com). Stein, the founder of natural foods company Purely Elizabeth, has made it her mission to help folks eat and feel better, which is evident in Eating Purely’s simple, nutritious recipes. For a new take on a hummus – and a great sub for avocado toast – read below.

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Roasted Beet Hummus

Ingredients

2 beets
¼ cup olive oil
2 tbsp tahini
1 (15-oz) can chickpeas, drained
½ tsp smoked paprika
1 clove garlic
Gluten-free bread
Arugula
Feta
Pecans

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Directions

1. Preheat oven to 425°F. Place each beet in aluminum foil. Roast for 40-50 minutes.
2. When beets are done, remove foil covering and let them cool. When beets are cool enough to handle, rub off the skins and discard.
3. Place roasted beets, oil, tahini, chickpeas, paprika, and garlic in a food processor and blend until smooth.
4. Serve on gluten-free bread, topped with arugula, feta, and pecans.

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