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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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?
🙂
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 🙂
Oooooooh, I might have to try this. I just love that beautiful red colour!
Wishing you a lovely day!
xoxo
I don’t know why, but I was truly shocked at the color of it! So bright!