Spring has sprung but it’s going to be a long time before we see fresh Spring veggies at the Farmers’ Market unless our farmers are utilizing their greenhouses. Fortunately, we still have our root veggies in abundance. I made this hummus (using this term loosely) without tahini or sesame oil but added a few cashews to compliment the beets and to lighten it up for Spring snacking. It’s lemony and sweet……so worth the stained fingers!
3 large beets, steamed and peeled
1 can chick peas, drained and rinsed
1/3 cup grated parmesan cheese
1 tablespoon olive oil
3 tablespoons fat-free Greek yogurt
1 tablespoon cashews
juice of one small lemon and the zest
sea salt to taste
Add all ingredients to a food processor and blend until smooth. Drizzle with olive oil and serve with pita chips or mixed raw vegetables.