Snackity snacks! *Beet Hummus*

Are you a snacker? I definitely am. I’m not talking mindless snacking…..standing in the kitchen at the counter with a bag full of chips or at the fridge with the freezer door open, ice cream carton in one hand and spoon in the other. Okay, I’ll be honest sometimes that’s me too! ;)

If you make the most out your snacks, they can be tasty and good for you too. If you choose your snacks wisely; they can fill nutritional gaps, help you keep your energy up, and rev up your metabolism.

 

A few of my favorite quick & easy snacks are:

  • smoothies
  • yogurt with fruit, granola, cereal, or chopped nuts
  • cottage cheese with fruit
  • 1/2 of a sweet potato with cottage cheese and almond butter or PB2
  • carrot sticks & broccoli dipped in hummus
  • 100% whole wheat toast w/ almond butter or PB2 and banana slices
  • apple slices w/ almond butter or PB2
  • slice of a healthy quick bread like this one with almond butter or raw honey

Beet hummus is another snack that tops my list and it is definitely one of Brad’s favs. He can seriously eat this stuff by the gallons! ;) Which is totally okay….check out these nutritional stats.

 

Beet Hummus
Recipe Type: appetizer, snack
Author: recipe created by Leah at freutcake.com
Not only is beet hummus so pretty, it’s very tasty too. Great as a dip, spread or salad topper.
Ingredients
  • 3 large beets, roasted, peeled and chopped
  • 1 (15 oz) can of garbanzo beans, rinsed and drained
  • 6 tbsp tahini sauce
  • 5 tbsp lemon juice
  • 2 cloves of garlic
  • 2 tsp cumin
  • 1 tbsp lemon zest
  • 1 tsp salt, more if desired to taste
  • 1/4 tsp pepper or to taste
  • 2 tbsp extra virgin olive oil
Instructions
  1. To roast beets, clean them, wrap them in foil and roast at 350 degrees for about 1 hr and 20 mins. The longer they cook, the easier they are to peel and chop.
  2. Place all ingredients except olive oil into a food processor and puree.
  3. Last gradually puree the olive oil into the mixture.
Notes

I find the easiest way to peel the beets is to run the beets under water and use a washcloth to scrub the peel off. It comes off very easy, if you have cooked the beets long enough.
This recipe makes a large amount. My husband and I don’t have a problem eating it up, though. Keeps for about a week, maybe a little longer in the refrigerator.
I use it for a snack or side to dip crackers, veggies or pita chips in. It is also delicious mixed into a salad. You won’t even need dressing.

 

I’ve got lots of great ideas for healthy, kid-friendly and picky eater approved snacks, which I plan to post in a series of back-to-school posts in August. So, stay tuned!

What’s one of your favorite snacks?

If you are a snacker, what time of day do you find yourself wanting one?

Comments

  1. Christina @ The Beautiful Balance says:

    Beet hummus is SO delicious! This looks like a great recipe. I consider myself a hummus connoisseur because not a day goes by that I don’t eat it. I pretty much live off of it haha.

  2. I’m definitely going to have to try this one. I love beets and hummus – so it’s pretty much a slam dunk :)

  3. looks good! can you describe the taste a bit? we are big fans of hummus but not sure what flavor the beets add? does it make it sweet?

    • It’s really hard to explain. It’s not sweet at all. It has a very mild flavor. If you like hummus, I really think you would like it. Let me know what you think,if you try it.

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