• Fish Hunt Feast

Before the forest...comes the food!

Tomorrow we are heading into the woods for a moose. To me, this means early mornings without breakfast, long days standing still in the elements, and a lack of coffee. HA.

I've decided to attempt to make some of those things a little easier.

I've made some banana muffins for a late breakfast, full of nuts, seeds and ripe bananas so I didn't need to add much sugar. Went out to the garden and noticed that I still have quite a few beets and tomatoes ~ so I made a roasted beet hummus, and we'll dip tomatoes in it for a quiet snack. I picked carrots too and although they are bright and delicious I will save those for when sound doesn't matter! Recipe below. Wish us luck!

Roasted beet hummus:

2 beets roasted until tender (or a bunch of little ones in my case. I drizzle olive oil on them, wrap in tinfoil and bake at 400 deg for 45-60 mins depending on size)

1 can chickpeas drained & rinsed.

1/4 cup fresh squeezed lemon juice

1/4 cup tahini

sprinkle of paprika

sprinkle of ground cumin

3 tbsp olive oil

2 large garlic cloves (if you don't love garlic, roast the garlic and it will have a milder taste. If you love garlic, leave it raw and add an extra clove!)

1/2 tsp salt

Place all ingredients in food processor and blend until smooth. Refrigerate about 4 hrs to maximize flavour or enjoy immediately!

PS. you can substitute 2 roasted red peppers instead of beets.

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