Za'atar Roasted Beet and White Bean Dip

RECIPE BY GINA FROM HEALTHY LITTLE VITTLES

This hearty and vibrant dip is hummus-inspired! Made from beans instead of chickpeas, this is a handy recipe for those extra canned beans hiding in your cupboard! Add some roasted beets to the mix to increase its nutritional content and to add that vibrant red colour.

INGREDIENTS

• ROASTED BEETS
• 2 medium beets, trimmed + peeled + chopped (about 2 cups)
• 2 large garlic cloves, peeled
• 1 tablespoon Olive Oil
• 1 tablespoon Za’atar seasoning
• 1 teaspoon salt
• BEAN DIP
• 1 can great northern beans, drained
• 1/4 cup tahini
• 1 tablespoon lemon juice
• 2 tablespoons Olive Oil
• 1/2 teaspoon Za’atar seasoning
• 1 teaspoon salt
• 2 tablespoons dairy-free cream cheese (optional for a creamier dip)

METHOD

1. Preheat the oven to 425 degrees F. Trim, peel and chop the beets and place them on a baking sheet along with 2 cloves of peeled garlic. Drizzle with 1 tablespoon of olive oil and sprinkle with 1 tablespoon za’atar and 1 teaspoon salt. Roast for 20-25 minutes until the beets are soft.

2. Add the beans, tahini, lemon juice, 2 tablespoons of olive oil, za’atar, salt, and dairy-free cream cheese (if using) to a food processor and blend until smooth and creamy. Garnish with fresh cilantro (optional), za’atar, and a drizzle of olive oil! Serve with chips, crackers and/or fresh veggies. Keep any leftover hummus stored in the fridge in an airtight container for up to a week.

GINA FONTANA | @healthylitttlevittles  www.healthylittlevittles