Makes about 3 1/2 cups (900 mL)
Our beetroot hummus has plenty of eye appeal. With a healthy dose of beans, it satisfies any nighttime snack attack. And it’s so pretty, it’s bound to lure even the pickiest of eaters. Packed full of healthy nutrients and an excellent source of fibre from the cannellini beans, this dip is excellent as an appetizer as well as a full-meal deal.
Share the pretty
Heading into the festive party season, this brightly coloured hummus becomes a star attraction on any buffet table. Double up the recipe and spread out onto a shallow platter, tucking snap peas, cucumber sticks, and assorted sweet peppers all around. Scatter with microgreen toppings and voila!
No time? No problem
No time to bake fresh beets? Pick up a couple of 14 oz (398 mL) cans of diced beets. Drain thoroughly and blot dry. Use in place of baked and peeled beetroot. Reserve a few diced beets for garnish if you wish.
Rub beets with a wee bit of oil and place in roasting pan just large enough to fit them comfortably. Add 1/4 cup (60 mL) water. Cover tightly and place in preheated oven for about 1 hour, or until beets are very tender when pierced with fork. Remove and set aside until cool enough to handle.
Peel, chop, and place roasted beets in food processor or high-speed blender. Drain beans, reserving liquid. Set a few beans aside for garnish, add beans and remaining ingredients except for bean liquid and toppings. Pulse contents to blend. Then whirl at high speed, scraping down sides of bowl occasionally, until mixture is very smooth and silky, adding enough bean liquid as necessary. Transfer to covered container and scatter reserved beans overtop. Hummus can be refrigerated for up to a week.
To serve, sprinkle with toppings of choice and serve with seed crackers and assorted veggies for scooping.
Tarts are timeless, and a good tart is always a people-pleaser. And who doesn’t love something with chocolate in any form? This classic tart is so easy to make with fresh fruit and hints of orange in a delicious chocolate crust. Once firm, it cuts like a dream into 16 easy slices. Fruity faves This remarkable tart lends itself well to a bevy of flavours. We conjoined raspberries with chocolate and orange in our tart. But you can stretch the boundaries with all sorts of fruits such as mango, pineapple, and papaya. If you’re longing to go somewhere tropical but the opportunity has scooted away, make this timely tart and fill it with the flavours of the tropics.
This cozy winter drink is perfect for sipping by the fireside. Serve it up with our Maple Pecans. It’s soothingly delicious and creamy served hot or cold. Plant milks We’ve suggested oat milk for an ultimate creamy beverage in our recipe. But any plant milk will be equally delicious. Other possibilities include unsweetened soy, almond, rice, and regular dairy milk products. Iced maple milk affogato A true Italian affogato is vanilla gelato or ice cream doused in espresso. In our version we place 2 scoops of vanilla ice cream in a glass and douse it with our hot Dreamy Maple Sipper. Shave some dark chocolate on top and gratings of nutmeg. Serve with a tall spoon. Delicious!
Here’s the perfect recipe for a fireside snack attack. It’s so easy and can be made ahead and stored in a tightly covered container in the fridge or freezer without losing crispness. Delicious served with a hot toddy. Crunchy munchies Switch out pecans for Brazil nuts or walnuts, or even mixed nuts. The trick is to use raw nuts, as opposed to roasted, as these would become too toasted. Try playing with different spices such as cinnamon or curry powder. These are delicious served on crostini that’s been spread with our Creamy Feta Dip.