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.