Roasted Beet Hummus
I cannot believe that it is already September! Where did the summer go?! With the first week of September now behind us, I am sure that many of you have returned to school, work, and with that, busier schedules. This week I started my third (and final!) co-op term of my undergraduate degree. It’s hard to believe that I’m in my final year now, time has truly flown! I’ve definitely been experiencing information overload this week while settling into and navigating my new role, but I am very excited for this term.
This will be my third term working primarily from home, although this time around I will get to spend some time in-office in October and November, which I am absolutely ecstatic about. Moving fulling online in the early months of 2020 was definitely a shock to the system, but with two co-op terms and now two school terms in the online environment under my belt, I’ve been able to establish a pretty consistent routine and a big part of that is meal prep. When I’m busy with school work or work work (or both) it is so vital that I have quick, tasty, and healthy foods on hand to grab and go. I am very guilty of eating lunch at my desk in front of my computer and not taking a real lunch break, a habit that I am trying to break. In preparation for my first day at my new job, I whipped up a bunch of foods to have on hand to get me through the week while I settle into my new role. Hummus is a staple food in my life and beet root hummus is the flavour of the month haha.
I’ve been pulling delicious, beautifully vibrant beets from the garden for the past few weeks and thought there was no better way to celebrate these stunning seasonal beauties than making them the centrepiece of a recipe. This is a great recipe to have on hand for school or work lunches and it makes a great addition to a snack platter on a movie night or at a dinner party.
Happy September everyone!
xx
Ashley
Ingredients
- 1 large garlic clove
- 1/4 cup olive oil
- 1/3 cup tahini
- 1/4 cup fresh lemon juice
- 2 cups cooked chickpeas (one 19oz can)
- 1/2 cup roasted beets, chopped
- sea salt and fresh black pepper, to taste
Instructions
- Add the garlic, olive oil, tahini, and lemon juice to a food processor or high-speed blender and blitz. Add the remaining ingredients and blend until smooth. You can add a bit of water, one tablespoon at a time, to get things going if needed.
- Transfer the hummus to an airtight container and store in the fridge for up to a week.
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