Beet Hummus

Beet Hummus

After an amazing trip to the west coast, I’m enjoying being back in the kitchen with my little sidekick πŸΆπŸ’• And after many delicious and slightly indulgent meals, this big ol’ bowl of veggies could not taste better! I mean, I may have even ordered carrots and celery on the PLANE! Who does that. This girl needs her veggies.
For this beet hummus I used apple cider vinegar instead of lemon (out of necessity, really…. forgot to buy some!)…but I love it!

Check out a few ideas below for various ways to use hummus!
As a spread on avocado toast:

As a spread in collard wraps:


Beet Hummus
1-19 oz can chickpeas, drained and rinsed
2 small roasted beets (I bought the pre-cooked ones- so easy!), cut into chunks
4 cloves garlic
3 tbsp apple cider vinegar
3 tbsp olive oil
Lots of black pepper
Pinch of salt

Directions: put everything into a food processor and process until smooth! Adjust seasoning to taste.

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