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!
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!