Packed with vitamins, minerals, antioxidants, fiber, healthy fats and protein, this red beet hummus combined with veggie sticks is probably my favorite savory snack. It is easy to make and easy to take along. Though I try to keep things interesting, veggie sticks and some kind of a spread is always to be found in my take-along snack and lunch pack.

What are your favorite healthy snacks?

RED BEET HUMMUS WITH HOMEMADE BLACK SESAME TAHINI AND VEGGIE STICKS

INGREDIENTS

1 big carrot, cut in sticks
1 daikon radish, cut into sticks

For the tahini

1/2 cup sesame seeds
1/2 tbsp olive or coconut oil

FYI makes to much tahini, but you cannot half the recipe or your blender/food processor will have a hard time turning the seeds into a paste. Store in airtight container in the fridge for later. I am sure you get addicted to this stuff in no time 😋

For the red beet hummus

1.5 cup cooked chickpeas
2 tbsp of the black sesame tahini
3 tbsp olive oil
3/4 cup red beet, cubed
Sea salt and pepper to taste
2-3 cloves of garlic
1 small lime, juice only

DIRECTIONS

Toast black sesame seeds until fragrant. In a small blender or food processor, blend toasted seeds and olive oil to make a paste. I like to keep a crunch in my tahini texture, so I do not blend until a smooth paste. But if that is what you like... keep blending until smooth!
To make the hummus, add all ingredients to a blender and blend until smooth texture.
Seve with veggie sticks