Today's an exciting day!
Today's the day that The Endless Meal's makeover is complete. You guys, I'm so excited about this that I'm all giddy inside. Before I get carried away, though let me tell you about this super awesome and super delicious Roasted Beet Hummus.
I've wanted to create a chickpea-free hummus recipe for you (and for me, too!) for a while now. To be honest, I wasn't sure that an entirely paleo, no-chickpea-in-sight hummus would even be good. I had visions of it not being creamy enough or tasty enough. I was wrong.
This pretty pink beet hummus is super creamy and full of flavour. I love using it as a dip for raw veggies, but it would also be great with pita, chips or even spread on a sandwich or burger.
There're only five simple ingredients in here, and that's even counting the sea salt. Once you roast the beets, the hummus will take you all of about 3 minutes to make. Easy-peasy.
I just know you're going to love this recipe.
Aside from being super delicious the colour just makes me swoon. I turned into a 5-year-old after dipping the asparagus and couldn't stop myself from painting with it. #nevergrowingup
So let me tell you about the genius behind this swanky new website.
It was designed by the talented Vancouver local Kristy Gardner of Peppercorn Creative and the blog She Eats. I loved her portfolio from the start and, between her writing style and her self-proclaimed ‘bourbonator' status I just knew she'd get me. I think that's one of the most important things to think about when choosing a web designer.
On Kristy's expert advice, I decided to move The Endless Meal from The Thesis Theme over to Genesis Framework. We decided to use the Foodie Pro Theme and customize it just the way I wanted it. Read: saving me some dough and giving me everything I want. Awesome possum.
Kristy also designed a swanky new logo and rebranded The Endless Meal with some sexy new colours. I'm totally in love with both.
If you've been hanging around here for a while, you'll notice that the new design is not dramatically different from the last one. There's lots of cool stuff going on behind the scenes, but I promise I won't bore you with those details.
What I think it extra super awesome, and I hope you do too, is how visual this new design is. I hope that it will encourage you to stick around and check out a few more recipes while you're here. I like you stickin' around!
If you make this Roasted Beet Hummus, make sure you snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you guys create!Print
This delicious chickpea-free roasted beet hummus is simple to make, super creamy and 100% paleo and vegan. Wow your guests at your next party!
- 3 medium beets
- 1 teaspoon olive oil
- 1/4 cup tahini
- 1/4 cup fresh lemon juice, from about one lemon
- 1/2 teaspoon sea salt
- Preheat your oven to 425 degrees.
- Peel the beets then cut them into quarters. Toss them with the olive oil then wrap them in tinfoil. Place the foil-wrapped beets on a baking tray and roast them in the oven for 30-40 minutes, or until they can be easily pierced with a knife. Unwrap the beets and let them cool.
- Once the beets have cooled put them in your food processor or high-powered blender. Add the tahini, fresh lemon juice and sea salt and process them until they are smooth. Note: a high-powered blender will give you a smoother hummus.