Edie Shaw-Ewald is a Registered Dietitian and Personal Trainer, and a regular contributor to the Bedford Beacon. She coaches clients to use real and natural foods to achieve their healthiest body and mind.
She runs her own business called Nova Scotia’s Nutrition Coach:
With so many gorgeous, natural colours of real food, we have to ask ourselves why artificial food colouring was ever invented!
The beets in this recipe add a stunning colour, a subtly sweet taste and a pile of antioxidants to this healthy hummus recipe.
Homemade hummus is soooo easy to make – and the fresh taste of the lemon and garlic makes store-bought hummus an embarrassment!
3 medium sized cooked beets (scrub, roast or boil beets until fork tender, then peel)
1 can chickpeas (garbanzo beans), drained and rinsed
4 cloves garlic
juice from 1 lemon
2 Tbsp tahini
pinch of salt
2 Tbsp olive oil
Put cooked beets, chickpeas, garlic, lemon juice, tahini and salt in your food processor or blender. Blend.
Drizzle in the olive oil.
Use as a dip or a sandwich spread.
Make this for your friends at your next book club meeting and you will be blushing from all of the compliments!