Hello friend! I hope you’re enjoying the slow transition into the beauty and coolness of fall. I adore summer and spending as much time outside adventuring as possible (and as little work as I can possibly do to support myself 😉 ), but there’s something about the transition to fall that just feels so good.
I love refocusing on my work, setting new habits, planning for the year ahead, and just generally reconnecting with my inspiration and passion for what I do. I also just adopted the most adorable kitten in the world, Thackery Binx, who you can meet right here!
After the lightness of the summer season I’m getting really excited for the heartiness of fall produce and warming foods. I love incorporating more roasted foods, soups, and grounding items like beans and lentils into my diet at this time of year to prepare me for the cold and dreariness of winter.
I’ve been going to the Farmer’s Market every weekend lately and found the most beautiful beets. So I decided they needed to feature in my newest recipe: Roasted Beet & Goat Cheese Hummus!
This recipe is just a starting point. Feel free to add extra beets, extra goat cheese, more lemon, different herbs and spices. Just let your creativity flow free! Happy Hummusing!
This recipe is super creamy & tangy thanks to the addition of goat cheese and takes advantage of grounding fall produce by incorporating roasted beets.
- 1 large beet scrubbed
- 1 tsp. olive oil
- A couple shakes of sea salt and pepper
- 1 15½- ounce can chickpeas rinsed, drained
- ⅓ cup tahini well mixed
- 1 tbsp. olive oil
- ¼ cup fresh lemon juice an extra squeeze or two never hurt!
- ¼ cup goat cheese add more if you want!
- 1 garlic clove chopped
- 1 teaspoon salt
- black pepper to taste
- ¼ teaspoon ground coriander
Preheat oven to 4oo° and line a baking sheet with parchment paper. Cut beet into small cubes, place on baking sheet and coat with olive oil, sea salt, and black pepper.
Roast in the oven for 25-35 minutes (depending on cube size) until soft and slightly crisping at the edges.
Meanwhile, process chickpeas, tahini, lemon juice, goat cheese, garlic, salt, pepper, and coriander in a food processor until smooth.
When beets are finished cooking add to the food processor and blend until mixture is smooth, about 2 minutes. Taste and season with salt, if needed.
Transfer hummus to a shallow bowl.
Store in the fridge once prepared.
Well friend that’s our fabulous recipe for today! And if you’re looking to start the new season feeling fab and inspired then make sure you download my FREE 7-Day Healthy Detox Meal Plan right here!
Have a beautiful day!