When getting hooked is a good thing
If you like tang then this is your thang.
And, when you’re a hummus lover, you’ve just gotta switch it up sometimes. This tangy white bean hummus does just that. Step outta your hummus comfort zone and whip up this business.
Guess what makes it tangy…
PICKLE JUICE! And lemon juice, and white vinegar. Yup.
Tangy-ness maximus.
Throw some fresh dill in there, and it’s a hummus party to dance about.
Spread it, dip it, smother it all over everything.
Even add a tablespoon to some water, and voila: salad dressing!
The flavour and texture of this hummus is on point, and will bring any bland sandwiches, wraps, macro bowls, or veggies to life.
What I love about this hummus, is the oil-free action. Unless you’re suffering from heart disease, you’re fine to have some oil here and there. But when it comes down to it, oil is refined fat with the fibre and water content stripped from what ever whole food ingredient it’s made of. I always say to eat the whole food instead of the refined version (olives, instead of olive oil, sesame seeds instead of sesame seed oil, flax seeds instead of flax oil, avocados instead of avocado oil… you get my drift).
Adding oil to dressings and sauces is a good way to gain some weight if you need to, but limiting it by making versions of your favourite condiments without oil is a great way to shed some pounds, if that’s what you’re going for.
I personally can’t stop dipping my veggies if there’s hummus kicking around. So, the less refined fat calories there are in the stuff, the better (keep on dippin’ baby!)
The roasted garlic gives this hummus a creamy feel and deep flavour.
Other magical ingredients to add to your hummus for flavour, minus the oil, are:
I mean, common.
It doesn’t even look natural. But yet, it’s straight outta the garden … as natural and organic as it gets.
Because it looks sooo majestic, it must be some type of rare unicorn hummus.
Plus, the secret ingredient in here is the first ever beet I’ve grown myself, and it’s got to be the brightest beet I’ve ever seen.
It must be a unicorn beet.
This recipe is incredibly easy to whip up.
It’s a super bright, fun party dish too. Perfect for a hot summer shindig.
If you can find yourself a local, bright, organic beet (AKA unicorn beet), get your hands on it for this recipe.
Also, if you’re green thumb enough to grow your own basil, do that too. I’ve used my own garden basil in this recipe, but it’s a rare occasion that I actually have enough leaves for a full batch of hummus. Not the easiest thing to grow, right? !
But, this recipe on the other hand, is easy as blend, pour, dip, done.
Benefits:
Unicorn Beet Hummus
Time: 5 minutes
Serves: 4-6 snackers
Ingredients:
Directions:
