I’ve always been that girl who brings hummus (with veggies) to a party. I also love having it in the fridge to stir into a salad or bowl. It instantly livens things up with a bright taste and creamy texture.
And this seedless version (our household has a tahini allergy) couldn’t be a more well-rounded dish. It’s loaded with healthy fats (olive oil/peanuts), whole food protein sources (garbanzos/peanuts), a whole food carb source (garbanzos) and colorful plants (lemon/beets), making it a satisfying and filling snack or topping.
Recipe: Bright Beet Hummus
🌱Ingredients
– Juice from 1 lemon
– 2 Cans garbanzo beans (15.5 oz per can)
– 1 Can cut beets (15 oz)
– 2 Cloves garlic, peeled
– 1/4 c. Olive oil
– 1 tbsp. Peanuts
– 3/4 tsp. Salt
– Hefty dash of black pepper
– Optional fresh chives + peanuts for garnish
🌱Make It
Rinse the garbanzo beans and beets, and toss them into the food processor with the lemon, garlic, olive oil, peanuts, salt and black pepper.
Process until creamy and smooth. Use a spatula to swirl into a bowl for serving, or into a container for fridge storage.
Option to add roughly chopped chives and peanuts as a garnish.
