Sunday Lunch: Beet Hummus with Baby Carrots
I know, we’ve expressed our love of treats here at Tulisan, but under it all we really are on the hunt for the best flavor and health ratio. With that in mind, we’ve whipped this awesome treat!
Not only is it so tasty, with those baby carrots, it’s gluten-free, great for your blood, cholesterol, high in protein and is also a crowd pleaser that will also appeal to your vegan friends!
-1 1/2 cups Beetroot, peeled, cubed and roasted until soft
1 can Organic Beets
-1 1/2 cups garbanzo beans soaked and boiled
1 14oz can garbanzo beans
– juice of 1 lemon
– 2-3 tbsp Extra Virgin Olive Oil
– 1 tbsp Organic Tahini
– sea salt to taste
– 1-2 cloves roasted garlic
– feta crumbles (Non-Vegan Option)
Toss is all in a blender.
We used some organic baby carrots to dip. You can use a toothpick to poke some deep holes into the top of the carrots and the cilantro fits perfectly!
This is also really tasty with warm pita bread, pretzel chips, or any other array of fresh veggies! AND, if you have leftovers, use this instead of mayo in your sandwiches!