Snack Platter with Can't Beet Hummus

Equal parts colorful + delicious.
Prev Next

This recipe was made by our friend Lindsey Baruch, a Los Angeles based food photographer, recipe developer, food stylist + social media manager. She loves to share her travels, new recipes and restaurants on her Instagram page @lindseyeatsla. Outside of food, Lindsey participates in weekly kundalini yoga and loves going to electronic music concerts which you can find her sharing on her stories along with step by step recipes of what she's making for dinner. 

The season of entertaining is upon us + we've got the best plant-based meals, nibbles + everything in between covered. First up, our pal Lindsey Baruch's super simple beet hummus ft. our Unsweetened Almondmilk. This color has us drooling! 

INGREDIENTS

For the Beet Hummus

  • 5-6 red beets
  • 1/4 cup tahini
  • 1/2 cup garbanzo beans
  • 1/4 cup Califia Unsweetened Almondmilk
  • 1 Tablespoon olive oil
  • 1-2 Tablespoon of water (depending on the consistency you want)
  • 3 cloves of garlic
  • salt and pepper to taste
  • Pine nuts to top!

For The Board

  • Cherry tomatoes
  • Crackers of your choice
  • Snap peas
  • Yellow Bell Pepper
  • Pomegranate
  • Edible Flowers
  • Calabrian Chilies

METHOD

In a food processor, mix your beets (boil and peel them first), tahini, garbanzo beans, almondmilk, olive oil, water, garlic and salt + pepper. Mix and pulse until a creamy hummus forms.

Start to assemble your board by placing your beet hummus mixture (top with pine nuts!), crackers, tomatoes, snap peas, bell pepper, pomegranate, flowers + Calabrian chiles.