Thursday, April 11, 2013

Beet & Goat Cheese Hummus





A few days ago I came across what looked like the most delicious recipe for Beet and Goat Cheese Hummus while perusing A Beautiful Mess and knew I had to make it!  

With a few small tweaks (I roasted the beets in coconut oil and added lime juice instead of lemon), I used our fresh goats milk to make some cheese, then skinned the beans and blended it all up with a bit of olive oil and salt.  This, along with my Ezekiel tortillas-turned-chips, has been my go to snack for the week. Delicious, nutritious, perfect.  And yes, it really is that bright fuchsia color...your eyes are not playing tricks on you ;-)  Gotta love beets!

What's your go-to snack this week?

xo,
M

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4 comments:

  1. UnknownApril 11, 2013 at 7:33 AM

    Oooooooh, I might have to try this. I just love that beautiful red colour!

    Wishing you a lovely day!
    xoxo

    ReplyDelete
    Replies
    1. MelissaApril 16, 2013 at 5:04 AM

      I don't know why, but I was truly shocked at the color of it! So bright!

      Delete
  2. The Stay @ Home-GardenerApril 11, 2013 at 9:58 AM

    How did you skin the channa? Do you have a faster trick than just cold water and running your hands around them until the skins float off?

    :)

    ReplyDelete
    Replies
    1. MelissaApril 16, 2013 at 5:05 AM

      I wish! I actually used the skinning process as a bit of a meditation and simply popped them out of their skin one at a time :-)

      Delete

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