WELCOME TO DECEMBER, THE BEST MONTH OF THEM ALL.
I LOVE December. I love snow, I love Christmas, I love hot chocolate, I love sledding, I love coats and scarves and gloves. It is the best time of the year. This year, December is a little bit different for me because I am in California where there is no snow, so there is no need for hot chocolate, sledding, coats, scarves, or gloves. Literally, today’s high is 70 degrees. I am probably the only one complaining about it, too.
Luckily, Mitchy and I are planning a road trip back up to Washington for Christmas, so I am sure that I will get to see some snow then (and I might even be complaining about it after a while). Not only will we see cold, bundle-up weather, but we will also get to see our families! Yay! I am surprised that I haven’t already researched all of the activities happening in the weeks that we will be there, but I think that’s just because I don’t see us being super active while we are visiting. Instead, we will probably just chill out with family and hopefully eat some yummy Christmas food!
In addition to Christmas food, I have been thinking up some road trip food for the twenty-hour drive that it takes us to get there. I don’t know about you, but food trips make me hungry. Maybe driving burns calories or something, because I feel hungry every hour or so during road trips, so I tend to bring along a lot of snacks. I have a lot of fruit on the road trip food list, along with some pretzels, peanut butter and jelly sandwiches, and some vegetables and hummus.
Speaking of hummus, that’s what we are all about here. I love experimenting with new hummus variations, especially ones that make it fun colors, so I thought that I would try to make a healthy, oil-free roasted beet hummus to bring with us on our trip. Or to eat in its entirety within 24 hours. Ya know.
This hummus is made from just a few simple ingredients and spices, and it lasts in the fridge for up to a week from my experience. It goes great with veggies, pita bread, falafels, crackers, and almost anything else that can be dipped!
Plus, look how mesmerizingly beautiful it is with its deep, dark pink color. Please do try it out for yourself, and let me know what you think!
- ♥ 1 beet
- ♥ 1 can chickpeas, drained
- ♥ 1/2 cup water
- ♥ 1/4 cup tahini (ground sesame seeds)
- ♥ Juice from 1/2 lemon
- ♥ 1/2 teaspoon salt
- ♥ 1/2 teaspoon garlic powder
- Preheat oven to 415 degrees.
- Slice beet into 1/4 inch strips and place on a baking sheet with parchment paper, and bake for 20 minutes.
- Put all ingredients into a food processor and blend until smooth.
- Top with pine nuts, more chickpeas, and salt and pepper to taste.
- Eat up!