Paleo Beetroot Hummus

I’ve always been a very hard worker and I always have had at least one job. I don’t quit one job until I have another lined up and I don’t take time off in-between. I’ve never taken a “stay-cation” and when I do get back from vacation at 11 pm on Sunday, I generally don’t take Monday off. I’m now 26 years old and just realized that’s actually not something to be proud of. Driving yourself into the ground is surprisingly uncool. I’ve been prescribed a week off by my doctor, so I just woke up from a 2-hour long nap after making this delicious hummus. It’s very counterintuitive for me to relax. I’ve crossed out the strict financial goals that I’ve had posted on my whiteboard for the last year. I think I still don’t fully understand the point of relaxing but I have 5 more days to figure it out. In the meantime, I’m on day 10 of my fifth Whole30 and it’s going so well! I won’t promise any crazy recipes all week because I’m essposed to chill. How do you guys relax?

Click here for my squash hummus recipe

Print Recipe

Paleo Beetroot Hummus

Prep Time15 mins

Cook Time40 mins

Equipment

• Food Processor

Ingredients

• 2 beetroots peeled and cubed
• 1 cup butternut squash peeled and cubed
• 2 garlic cloves
• 4 tbsp fresh lemon juice
• 7 tbsp extra virgin olive oil
• 4 tbsp tahini
• 1 tsp cumin
• 1 tsp sea salt
• parsley for garnish

Instructions

• Preheat oven to 375F.
• Roast beets, squash and garlic on a baking sheet for 25 minutes.
• Combine all ingredients in the blender.
• Served with vegetable wedges, all roasted at 400F for 15 minutes.