Garden Beet Hummus
When life gives you beets, make beet hummus! Pair that with your lemonade on this last hurrah weekend of the summer! This colorful hummus makes a great addition to any kid’s packed lunch with veggies, totilla chips or as a sandwich spread. You can rest assured that the ingredients are all above board and certainly make the grade. With fiber, vitamins and natural happy fats, your little student can fill up on nutrition while lunching on delicious and style conscious yum. This recipe has been kid tested and mother approved by the fine folks visiting the Atlanta Botancial Garden! Beet happy!
Garden Beet Hummus
1 clove of garlic, peeled
15 ounces low sodium garbanzo beans or butter beans, drained
¼ cup shredded fresh beets
1 tablespoon sesame tahini
½ lime, juiced
1 tablespoon coconut butter
1 teaspoon red curry seasoning
¼ teaspoon Himalayan salt or to taste
Blend ingredients in food processor until smooth. Serve dollop of hummus in leaves of Malabar spinach or corn tortilla and garnish with fresh herbs or sprouts.
