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Healthy Beet Hummus

February 11, 2017



It's February - the month of love has arrived! Now, honestly, I'm not one who's into the gimmicky, commercialized version of the holiday BUT I do think we could all use some more love in our life. Why not use this month as an excuse to practice a little extra self-love. Here are some of my favourite treat-yo-self ideas that cost virtually nothing. 

  1. Take a hot, luxurious bubble bath. Dim the lighting and light some candles for an added self-romance!

  2. Snuggle up in your favourite warm sweater and pick up that book you've been wanting to read for months. 

  3. Make a thermos of hot cocoa and take a walk to your favourite park or trail to enjoy your treat.

  4. Try out a new yoga or exercise class - guaranteed the endorphin rush will be worth it after!

  5.  Put on your favourite song and dance it out like ya just don't care!

This pretty, pink beet hummus is just what you need to amp up your snacking this month. I chose to use peanut butter instead of the traditional tahini because its less expensive, and no one wants to buy an extra ingredient you'll only use once. Plus, it's great for kids lunch boxes with some crisp veggies and pita (just sub out the peanut butter to make it nut free).



Healthy Beet Hummus


Prep time: 30 minutes



1 small beet, skin on 

1 15 oz can of chickpeas, rinsed and drained

1-2 tbsp lemon juice (or about half a lemon squeezed)

2 cloves garlic

1 tbsp peanut butter

1/8 cup olive oil

3/4 - 1 cup water

Pinch of salt and pepper

For dipping:

Chopped cucumber, carrot and sliced pita

  1. You've got two options to cook the beet: 1) Roast in the oven at 400 F for about 1-2 hours OR 2) To save time, place the beet in a bowl with 2 tbsp of water, cover, and microwave for 4-6 minutes or until softened through (when fork can go through the beet easily). If you're going to roast the beet, try roasting a few and keeping them in the fridge to toss in salads, stir fry's etc.

  2. Place all of the ingredients in a blender or food processor ad blend until smooth and creamy. If using a blender, slightly more water might be necessary to create a smooth consistency.

  3. Thats it, you're done! This hummus keeps well in the fridge in a sealed container for 1-2 weeks.

Nutrition Facts (for 1/6 of recipe): 



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