Roasted red beet hummus.
I’ll admit, I was never a beet fan. It wasn’t until I was at a party & my friend Julianne implored me to try one that I realized — I loved it! I always play around with them. Roasted, pickling & eating raw. Beets are a wonderful anti-inflammatory food, which in my world is very necessary. My husband always jokes that they taste like dirt but they don’t and this hummus is a fun way to transform a beet. Plus, hummus is one of the most versatile and protein-packed food for plant-based eaters.
So you think hummus is just for dipping chips or veggies? Umm no. Here are some ideas of how you can eat hummus every single day… you can add a dollop of hummus to your salad in lieu of dressing. Use it as a spread on your sandwiches instead of mayo or mustard. Spread on Romaine lettuce leaves and top with veggies for a fun snack. You can also thin hummus out with a tablespoon of water and use it as a creamy sauce. Of
Beets are a very economical food especially if purchased at a local farmer’s market. Roast several up in the oven and they keep perfectly in the fridge all week. Okay so let’s get started on this recipe – I’m so captivated by that color!
— Knead to Cook