INGREDIENTS serves 4-6

• 4 medium beets

• 1 tbsp of coconut oil melted for roasting (can use olive oil)

• 2 tbsp olive oil (for blending)

• 1/2 cup tahini

• 1 lemon juiced (about 1/4 cup)

• 1 tsp cumin

• 1 garlic clove, minced (Optional)

• 1 tsp Himalayan Salt or to taste

INSTRUCTIONS

Prep Time 15 min Cook Time 1 hour

1. Pre heat oven to 400F. Toss pooled and chopped beets in 1 tbsp of melted coconut oil.

2. Separate beets into 1 cup sections and wrap them independently in tin foil.

3. Place them on a baking sheet and roast for 45 min or until they are soft.

4. Remove from oven and once cooled put them in a high speed blender or food processor. Add remaining ingredients (cumin, tahini, olive oil, salt, lemon and garlic.

5. Alternatively, boil whole beets for 30-40 min or until soft. Once cooled peel and chop. I like to roast for the bold flavor.

6. Blend on high until creamy you reach your desired humus consistency.

7. You may need to scape down the sides of your blender and add additional liquid if not blending. Add a tbsp of cold water at a time until creamy and the consistency of humus.

8. Taste and adjust seasoning as needed. I like to up the salt and cumin!

9. Serve in a bowl and sprinkle with your favorite toppings. I like goat cheese, feta, za’atar or pistachio dukkah!

Mishi Tips

A few things to keep in mind to alter the recipe for your unique needs:

• If you have SIBO, working on repairing your gut or are sensitive to garlic, omit! I do and it taste wonderful!