Monday, October 7, 2013

Vegan Beet Hummus:

This recipe is both pretty and delicious, with a light, decadent feel. It's perfect for wine night, but you can always keep it for yourself. (I won't tell), and you don't have to feel guilty because this hummus is super healthy. Don't you just love the purple hue?


1 (15.5 ounce) can pickled beets
1 (20 ounce) can chickpeas, drained halfway
2 tsp. olive oil
2 tsp. tahini
1 tsp. lemon juice
1/2 tsp. salt
Dash of paprika
Mint, for garnish


Add all ingredients (except the mint) to your food processor. Pulse until smooth. Garnish with mint and enjoy with apples, pears, or your favorite crackers. 


Leave some's always appreciated! ♡♡♡

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