Beet Raspberry Hummus

A delightfully pink hummus with layers of flavor that pair well with crunchy vegetables.

Ready in 5 minutes
Serves 4-6 people

Ingredients

  • 1 15 ounce can garbanzo beans, rinsed and drained
  • 2 beets, roasted and peeled
  • 6 cloves garlic
  • ½ cup fresh raspberries
  • 2 tablespoons tahini
  • ⅔ cup olive oil
  • 1 cup of mixed raw vegetables for dipping (bell peppers, broccoli, cauliflower, Brussel sprouts

Preparation

  1. Blend all ingredients except olive oil in a food processor until smooth.
  2. Drizzle in olive oil near the end of processing.
  3. Season with salt and pepper as needed.
  4. Serve in a bowl with mixed vegetables for dipping

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