Saturday, February 25, 2017
Today started off with a glitch in my morning routine. As usual, I walked into the kitchen ready to smell the aroma of black silk Folgers dark roast coffee brewing. Instead of seeing the black gold dripping into the pot and hearing the sound of the bubbling perk, I saw only an empty coffee stained pot. I started to go into panic mode and rush out to Walmart for a new one. Then I realized no outlets were working on one side of the kitchen. I knew at that moment it was only a tripped breaker, so I plugged the coffee pot in another corner of the kitchen and, wah lah, we had coffee. That later led to a trip to the hardware store for a new receptacle as well.
Before we headed out to do some running around, I decided to make this delicous beet hummus to enjoy for lunch. Nick will usually add beets to his salad as they are full of nutrients and health benefits our bodies need. This is what gave me the idea to make this little flavo.
This was a new taste to me. I have only tasted a beet once when I was younger. It was pickled and I hated it! Never ate one again. Until today. But these were not pickled, they were roasted. Well, ok they were actually from a can, but they were NOT pickled.
This dip/spread is perfect for dipping veggies or chips. We chose to use it as a spread on toasted whole wheat rounds topped with a slimcado.
See what I did there? Not an avacado, but a slimcado. You may have seen these in the grocery store before and not even realize what they were. They are grown in Florida and have 35% less fat than an avacado. They are bigger with a bigger seed as well. One great thing about a slimcado is that they do not turn black on the outside and the inside does not darken when cut like the avacado. I wrote about them once. You can find that post HERE.
This is definitely something I will make again. It was so savory and tasted like Summer. Did I mention this spread is full of healthy ingredience? Can't go wrong here.
1 can - Beets
1 can- Chickpeas (Garbanzo Beans)
Juice of 1 Lemon
1 - Tablespoon Olive Oil
1/2 - Teaspoon Paparika
1/2 - Teaspoon Cumin
1/2 - Tablespoon Garlic Powder
1/2 - Teaspoon salt
2 - Tablespoons Water
Combine all ingredients in food processor.
blend/puree to right texture.
Ready to eat.
Use for dip or spread.
Perfect on veggies, sandwiches, pita chips, toast or crackers.
I still haven't tried a beet alone.