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.
Just got back after two amazing, jam-packed days at Expo West, and starting to play around with all the 50+ samples I brought back. As a first timer, I admittedly might have gone a bit overboard and brought back half a bulging suitcase of yummy samples & swag.
Will be trying them out over the coming weeks, and one that I tried at the show that I absolutely loved was Manitoba Harvest’s Sriracha Hemp Seeds. I first tried these classically hempy, nutty, slightly spicy and salty seeds on avocado toast (amazing), and I just tried infusing them in vegan pesto, which also turned out very tasty and with a nutty twist on a traditional vegan pesto w/ a kick of heat.
1. 2 cups of fresh basil leaves – de-stemmed
2. 1 garlic clove
3. 1/2 cup walnuts
4. 3/4 cup olive oil (if you prefer less oily, thicker dip consistency, use 1/2 cup)
5. 1/4 cup nutritional yeast
6. 3 tbspn Sriracha hemp seeds
7. Sprinkles of sea salt to you liking
Directions: Place all ingredients in a food processor and blend until smooth and dippable / spreadable.
Serving suggestions: Spread on whole wheat toast, mix into Zoodles for vegan pasta, use as a dip w/ veggies or wherever your creativity leads you.
Enjoying this w/ my hubby in our sunny garden now as he is planting our spring flowers in the pretty turquoise planters he made from reclaimed pallets. The show was chalk full of amazing new companies, entrepreneurs, so many people I knew from all walks of life, but like all trade shows, came back physically exhausted, and happy to be relaxing in our sunny casita and garden. More Expo inspired recipe to come soon :).
|Recharging post Expo in our zen garden|