Name: Roasted Beet Hummus
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 16 servings
Cuisine: Mediterranean
Ingredients: 1 medium beet; 1 (15 oz) can chickpeas, drained and rinsed; 1 large garlic clove; 2 tbsp lemon juice; 2 tbsp tahini; 1 tsp cumin; ¼ tsp salt, or to taste; 2 tbsp olive oil

Wow your guests (and kids) with this stunning hummus. Full of low-glycemic flavor, this dip works great as a sandwich spread on bread or pita.

1 medium beet

1 (15 oz) can chickpeas, drained and rinsed

1 large garlic clove

2 tbsp lemon juice

2 tbsp tahini

1 tsp cumin

¼ tsp salt, or to taste

2 tbsp olive oil(omit for diabetics)

Scrub and wash the beet and cut off ends.

Wrap the beet in foil and roast at 350°F for 45 minutes to an hour, or until tender (you can tuck it in as you bake other stuff).

Cool, peel and slice into chunks.

Put all ingredients into a food processor and purée until smooth.

Taste and adjust seasoning (salt, lemon juice, cumin) as you need to.

Serve immediately or refrigerate for up to 4 days before serving.

Serve with your favorite veggies, tortilla chips, or whole-wheat pita.