I recently hosted my first plant-based potluck of 2019, an event I’m hoping to do once a month with friends and family, and this truffle beet hummus was a hit. The surprising trick to this hummus is the beet flavor is actually from organic beet powder (vs. roasted beets) so you can make this really quickly. I’ve been pairing it with Simple Mills crackers – both w/ the Everything flavor and w/ the classic almond flour crackers. For some added nutrition and flavor, I top it off with some micro-greens for a healthy and somewhat sophisticated snack. Enjoy!
- One can of organic garbanzo beans
- One garlic clove
- 1/4 cup olive oil
- 1/4 cup organic beetroot powder
- 2 tbpsn tahini
- A few squeezes of lemon
- 1 tbspn of truffle oil
- Himalayan sea salt
- Drain garbanzo beans and place in food processor. Add ingredients 2-7 and pulse until you get to creamy consistency. If it’s thicker than you like it, try adding 1/4 cup of water to get to desired creamy thickness.
- Top with a drizzle of truffle oil and sea salt. Optional: top with some micro-greens for a pop of extra color and flavor.
Today I was feeling in the mood to make something extra colorful. Beets never disappoint in the color department so I took my beloved spiralizer (best new kitchen tool of 2014) and made curly beets and apples, chopped up some carrots, and threw some dried sour cherries and freshly crushed walnuts on top. Then I mixed together a quick dressing with olive oil, Meyer lemon, coconut sugar, salt and pepper.
1. 1-2 medium beets
2. 1 apple (I used granny smith but you can use whatever varietals you have)
3. 1 carrot or a few baby carrots, chopped
4. handful of walnuts
5. handful of raisins or dried cherries
1. 2 tbsp olive oil
2. 1/4 Meyer lemon (or regular works too)
3. 1 tsp coconut sugar or honey
4. salt + pepper to taste
1. Peel beet and apple
2. Place beet and apple through spiralizer to create thin spirals. Place in bowl.
3. Top with chopped carrots, walnuts and raisins or dried cherries.
4. Mix together dressing and drizzle on top of salad.
Note: This recipe was inspired by, though significantly adapted from, “Raw Beet Slaw” recipe in Roots cookbook (a really beautiful cookbook for those who want to explore cooking with root veggies).