Here's a recipe for a Beet Hummus, and you can spread this over your favorite bread, crackers or whatever you think would work.
I used to work at a natural food store in the kitchen, and we made hummus everyday, and it sold out fast! I love hummus, despite there are retail brands, making your own can be better.
INGREDIENTS (Vegan and Gluten Free)
2 beets
1/4 cup olive oil
2.5 tbsp. tahini
1 can (15 oz.) of garbanzo beans, drained also rinsed under cold water
1 tsp. paprika or smoked paprika
2 cloves garlic
Gluten free bread (Whole Foods or your local natural food store)
3/4 cup arugula
3 oz. feta cheese
1/3 cup chopped pecans
Instructions:
Preheat oven to 425 degrees F. Wrap beets in aluminum foil, and roast for approximately 35- 50 minutes. Carefully remove when done, set aside and let cool. Rub off the skins and toss them out. Place the now cooked beets, oil, tahini, garbanzo beans, paprika and garlic in a food processor and work until it is smooth. Now you can serve this on gluten free bread topped with arugula.
I used to work at a natural food store in the kitchen, and we made hummus everyday, and it sold out fast! I love hummus, despite there are retail brands, making your own can be better.
INGREDIENTS (Vegan and Gluten Free)
2 beets
1/4 cup olive oil
2.5 tbsp. tahini
1 can (15 oz.) of garbanzo beans, drained also rinsed under cold water
1 tsp. paprika or smoked paprika
2 cloves garlic
Gluten free bread (Whole Foods or your local natural food store)
3/4 cup arugula
3 oz. feta cheese
1/3 cup chopped pecans
Instructions:
Preheat oven to 425 degrees F. Wrap beets in aluminum foil, and roast for approximately 35- 50 minutes. Carefully remove when done, set aside and let cool. Rub off the skins and toss them out. Place the now cooked beets, oil, tahini, garbanzo beans, paprika and garlic in a food processor and work until it is smooth. Now you can serve this on gluten free bread topped with arugula.
May I suggest a gluten-free brioche?
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