Roasted Beet and Carrot Hummus
4 large beets
4 large carrots
1 tablespoon coconut oil
1/2 cup sunflower seeds
1 garlic clove
2 tablespoons tahini
2 teaspoons cumin powder
1 lemon, juiced
1/4 cup extra virgin olive oil
sea salt and black pepper to taste
PREHEAT OVEN. Preheat the oven to 400 degrees Fahrenheit.
ROAST BEETS AND CARROTS. Wash, trim and chop the beets and carrots into quarters. Add them to a large mixing bowl. Massage with coconut oil, then layer onto a baking sheet.
Roast for about 30 to 45 minutes until tender. Set aside to cool.
BLEND HUMMUS. Add the cooled beets and carrots to a high-speed blender along with the
sunflower seeds, garlic, tahini, cumin, lemon juice, olive oil, sea salt, and black pepper.
Blend until smooth and serve with flax crackers or sliced cucumbers. Store in an airtight
container for up to 7 days.
Jes Royston | Green Mama Tribe