I love hummus and eat it constantly. Before I used to buy it in the stores, but I’ve now gotten into the habit of making it myself, since it’s so quick, easy, and a lot more healthy than store bought hummus. A basic chickpea hummus recipe is handy to have and can be used as a dip for veggies and chips, as a spread for sandwiches and wraps, and oh so much more.
- 1 can chickpeas, drained and rinsed
- 2 tablespoons tahini
- 1-2 garlic cloves
- Juice of 1-2 lemons, to taste
- 4 tablespoons Olive Oil
- 1 teaspoon cumin
- ½ teaspoon Himalayan salt, to taste
- ½ teaspoon pepper, to taste
Place all ingredients in food processor (or blender) and blend until desired consistency. Taste for flavour and add anything here that you like (more garlic, salt, cumin, etc). Store in airtight container in refrigerator for up to a week or so.
Beetroot chips make a great crunchy snack and are a super healthy alternative to store-bought chips. Also perfect for the grain-free foodies! Beets are an excellent source of B vitamins, antioxidants, and potassium. I love dipping them in hummus or guacamole! Enjoy!
- 1 bunch of large beets (any color)
- Olive Oil or Coconut Oil (melted)
- Salt to taste
Preheat oven to 325. Thinly slice beets. If you have a mandolin, it’s helpful. Place in a large bowl and coat with either coconut or olive oil. Line baking sheets with parchment paper and place beets evenly on the paper. Bake for 20 minutes. Rotate the chips and bake for another 15 minutes. Take them out and let them cool and harden up and enjoy. Store leftovers in an airtight container.You can do this with sweet potatoes, egg plants, zucchini possibilities are endless!!!