I’ve often argued that there’s a very old woman trapped in my 24-year-old body, further masked by my 19-year-old face (I’ll be grateful for that later in life, right?).
I know how to knit, I love fluffy robes and slippers, enjoy an early bedtime, and I’m frequently hungry at 5PM. I embrace many of these unique charms, but that last one can be a bit troublesome…
No one schedules a date before 7PM. Dinner with the girls doesn’t happen before we’ve all had time to come home, freshen up, and change clothes. Plus, dinner before the sun’s down means I’ll be cursed with a growling stomach before bed. These are real issues, people!
My favorite way to stifle and satisfy a rumbling 5 o’clock tummy is to whip up a lazy girl’s crudite platter– pre-cut celery, baby carrots, mini cucumbers, snap peas, and cherry tomatoes. I stock up on this quick least at each grocery trip, so I’m always able to reach for something high nutrition, low calorie to tide me over until dinner.
This beet hummus came to me as a way to step up my hors d’oeuvres game. Beets are full of vitamin C, potassium, manganese, potent antioxidants, and perhaps most importantly, add a beautiful gem-toned hue to your regular ol’ hummus. I love the slightly earthy flavor that beets lend the traditional dip, and it doesn’t take more than grabbing an extra can at the grocery store.
- 14.5 oz can chickpeas, drained
- 14.5 oz can beets (check the ingredient label– should be beets, water, & maybe salt!)
- 1-3 teaspoons minced garlic
- juice of one lemon
- 2-4 tablespoons olive oil
- salt & pepper, to taste
- Place the chickpeas, beets, garlic, and lemon juice in a blender or food processor.
- Begin pulsing, and slowly pour your olive oil in.
- Once the hummus has reached your desired consistency, remove from blender and place into a bowl.
- Stir in salt & pepper; enjoy!