Beets add sweetness and a bright colour to this popular appetizer and best of all, ideally made ahead. Serve with vegetables of the season – greenhouse peppers, cauliflower or with toasted pita wedges, bagel chips or crostini.
Preparation Time: 15 minutes
Roasting Time: 1 hour
Makes about 3 cups (750 mL)
3 Ontario Beets, about 1 lb (500 g)
1 can (19 oz/540 mL) chickpeas, drained and rinsed
1 clove Ontario Garlic, chopped
1/4 cup (50 mL) each tahini (sesame seed paste) and olive oil
2 tbsp (25 mL) each fresh lemon juice and prepared horseradish
1 tsp (5 mL) salt
1/4 tsp (1 mL) pepper
2 tbsp (25 mL) chopped fresh Ontario Parsley Leaves
Trim tops and tails off beets. Wrap in foil and place in baking pan. Roast in 400°F (200°C) oven for 1 hour or until tender. Unwrap and cool slightly. Peel and chop.
In food processor, pulse chickpeas until chopped. Add beets, garlic, tahini, oil, lemon juice, horseradish, salt and pepper. Process until smooth, scraping down sides often. Remove to serving bowl and stir in parsley.
Make-ahead Tip: Cover and refrigerate up to 2 days ahead. To freeze, do not add the parsley. Once thawed, stir in chopped parsley.
1 Serving (2 tbsp/25 mL):
PROTEIN: 2 grams
FAT: 3 grams
CARBOHYDRATE: 5 grams
FIBRE: 1 gram
SODIUM: 90 mg
– Printed with permission from Foodland Ontario