CAN'T BEET THIS HUMMUS

Serves 6-8

4 cups peeled and cubed raw beets

1/4 cup avocado oil

1/2 tsp sea salt

3/4 tsp cumin seeds

3/4 tsp coriander seeds 

2 tsp minced garlic (about 2 cloves)

2 tsp ribbed, seeded, finely chopped green chile (or jalapeno) 

2 tsp fresh lemon juice

3/4 tsp minced fresh ginger

1/3 cup loosely packed finely chopped cilantro leaves

Preheat the oven to 400*F. Line a baking sheet with a silicone liner or parchment paper.

Toss the beets with 2 tbsp of the avocado oil and 1/4 tsp of the salt. Arrange the beets on the baking sheet in a single layer and roast for about 1 hour, tossing periodically, until the beets are tender. (You don't any burnt bits) You should have about 2 cups

Heat the cumin and coriander seeds in a small heavy skillet over medium-high heat for about 2 minutes, stirring constantly, until they release their fragrance and change color slightly. Be careful not to burn them or they will develop bitterness. Grind the seeds in a spice grinder or crush them with a mortar and pestle. 

Throw the beets into a high-speed blender or food processor and add the remaining 2 tbsp of avocado oil, the toasted and ground seeds, the garlic, ginger, chile, lemon juice, and the remaining 1/4 tsp of salt. Blast until well combined. Tweak the garlic, ginger, chile, lemon juice, and salt to taste. Transfer the hummus to a bowl and stir in the cilantro. 

Nutritional Facts (Per Serving, Based On 8 Servings)

calories 94 kcal | fat 7g | saturated fat 1g | sodium 205.1mg | carbs 7.7g | fiber 2.3g | sugars 5.1g | protein 1.3g | calcium 17.3mg | iron 0.8mg