Hey friend, hope you’re having a happy day. 🙂
When I was home the other week I had the incredible opportunity to visit Columbia Valley Farms where they pickle asparagus, green beans and carrots. It was such a cool experience!!! They took us through the plant and we saw every step of the process. They even let us pack our own jars of asparagus!
What I love about this farm is that 99% of their product is used. If something is too short or distorted to sell, they pickle it so practically nothing goes to waste!
I love getting to see behind the scenes places like this because it gives me a greater appreciation for the food I’m eating.
Their pickled veggies are perfect for dipping in hummus so today I’m sharing my new recipe for Beet Hummus. This hummus is the perfect snack or appetizer and the color is GOORRGEOUS!!
Hope you like it! 🙂
- Foster’s Pickled Carrots
- 2-3 large beets, roasted, peeled and chopped
- 1 (15 oz) can of garbanzo beans, rinsed and drained
- ¼ cup tahini (ground sesame seed) (tahini can be found near the other nut and seed butters in grocery store)
- 5 Tbs lemon juice or the juice from about 1 lemon
- 2 ½ cloves of garlic
- 2 teaspoons ground cumin
- 1 teaspoon salt, more if desired to taste
- 2 tablespoons extra virgin olive oil
To roast beets: cut stems and wash them, wrap them in foil and roast at 350 degrees for about 1 hour and 20 mins. The longer they cook, the easier they are to peel and chop.
- Place all ingredients except olive oil into a food processor and puree.
- Last gradually puree the olive oil into the mixture.
- Transfer to a bowl or serving dish and use the pickled carrots, other veggies and crackers to dip. Enjoy
Thank you so much for reading today! Let me know how you like this recipe. Before you go, don’t forget to join the #DoStuff team for more delicious recipes!! We are nearing the end of May which means it’s almost time for my happiness bomb email!
xx Nicole #DoStuff