BEET HUMMUS with ARUGULA + PECANS

Here's a recipe for a Beet Hummus, and you can spread this over your favorite bread, crackers or whatever you think would work.

I used to work at a natural food store in the kitchen, and we made hummus everyday, and it sold out fast! I love hummus, despite there are retail brands, making your own can be better.

INGREDIENTS (Vegan and Gluten Free)

2 beets

1/4 cup olive oil

2.5 tbsp. tahini

1 can (15 oz.) of garbanzo beans, drained also rinsed under cold water

1 tsp. paprika or smoked paprika

2 cloves garlic

Gluten free bread (Whole Foods or your local natural food store)

3/4 cup arugula

3 oz. feta cheese

1/3 cup chopped pecans

Instructions: 

Preheat oven to 425 degrees F. Wrap beets in aluminum foil, and roast for approximately 35- 50 minutes. Carefully remove when done, set aside and let cool. Rub off the skins and toss them out. Place the now cooked beets, oil, tahini, garbanzo beans, paprika and garlic in a food processor and work until it is smooth. Now you can serve this on gluten free bread topped with arugula.

May I suggest a gluten-free brioche?

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