Like every year, this Sunday my family schedule a Mother's Day Lunch, with all the matriarchs of the family gathered around the table. They ask me to make an appetizer. I wanted to do something very healthy [because the ladies in my family love to take care of their bodies and health, especially when the summer is approaching], and also very beautiful and colorful. This beet hummus seemed the perfect choice. So, this past Labor's Day I decided to toast that sunny day with this delicious recipe, which was immediately approved at home. It is so easy and quick to do it, that next Sunday it won't gonna cost me anything to repeat this lovely recipe. Happy Mother's Day!
Song while Cooking: Life Happens by Brandon and Leah
Ingredients [for 4]: 1 large beet, 1 can chickpeas, 2 lemons, 2 garlic cloves chopped, 4 oz. crumbled goat cheese; 2 tablespoons olive oil, 1 teaspoon salt.
Let´s do It: Chop the beet in large cubes. Bake in aluminum foil at 400°F until soft enough to pierce with a fork, about 30 minutes. [if you're in a hurry, opt for buying cooked beets in a vacuum package]. Allow the beet to cool. In a food processor combine the beet, the washed chickpeas, juice from two lemons, salt, olive oil and goat cheese. Pulse until well blended. Serve with celery sticks and raw carrots, or for the sweet tooth, with breadsticks or crackers.
Espero que tenham o Dia da Mãe mais saudável e feliz de todos! ;)
I hope you'll have the healthier and happier Mother's Day ever! ;)
Adapted recipe from here.