Sunday Lunch: Beet Hummus with Baby Carrots
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.