Macro-Friendly, Vegan, Dairy & Gluten Free, Easy & Whole 30 Approved Hummus
As much as we like to claim we're savvy in the kitchen, we're not gonna lie - often times we skip out on recipes when the ingredient list takes us longer than 5 seconds to read.
Call it lazy… call it boring… We say it’s resourceful! Quick and easy recipes can still be Food Network worthy, too!
A beautiful Farmer’s Market find this week was Chioggia Beets. The Chioggia (kee-oh-gee-uhhh) is milder and sweeter than traditional beets, and is an excellent source of:
Beets are also great at fighting inflammation, boosting stamina, improving blood pressure and increasing mental function.
Note: the Chioggia requires a bit less cooking time than other beets, so they won’t need to roast in the oven for long to be ready. Also, be careful when washing the produce, as breaking the skin could allow nutrients to escape.
You Will Need
180g Chioggia (or regular) beet (about 1 medium)
250g organic garbanzo beans (cooked, drained)
2 tbs organic tahini
Juice from 1/2 lime
+ sea salt & pepper to taste (we like... a lot)
Cut beet into several wedged pieces and roast in the oven
Place roasted beet, garbanzo beans, tahini, lime juice, and seasonings into blender or food processor and pulse until combined
Add additional seasonings based on your taste/saltiness preference!
Macronutrients: 4 carbs, 1 fat, 1 protein for 1/16 the recipe (which is approx. 2 heaping tablespoons)
We enjoyed the hummus with rice, eggs, and some vegetables as a dip. It'll work great with just about anything, as the mild Chioggia beet is easily pair-able with other flavor profiles!