After an amazing trip to the west coast, I’m enjoying being back in the kitchen with my little sidekick 🐶💕 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
Ingredients:
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.
