Pretty exotic recipe name, huh–well, at least the first two words! And, that’s because of Saucy Mama…so what is Saucy Mama? Well, the short explanation is that they have a contest using their mustard products…it’s called ‘Skinny Mama Mustard Contest’ ‘cuz the recipes that I had to create have to be low-calorie and healthy, which wasn’t hard at all for me because ‘Bohemian Bold’ cooking is all about being fresh and natural!
This ‘Champagne Honey Beet Hummus’ might just make you a ‘liker’ of beets, if you’re one of those people who typically turns up their nose at this lovely root vegetable. Not only are beets nutritious, but they’re just so darn pretty when they’re cooked…the deep purple color screams of being ‘good’ for you–it’s one of those dark veggies that is chocked full of all the right stuff. Rich and creamy, this hummus is light, has a slight sweet taste, and is great on a salty pretzel crisp.
Makes: Appx 1 ½ cups
Total Calories: Appx 290
What you need:
3 medium sized peeled cubed and cooked in water until tender (135 calories)
2 tbl beet juice
1 tbl + 1 tsp Saucy Mama Champagne Honey Mustard (15 calories)
1 ounces goat cheese (microwave 10” to soften) (70 calories)
¼ tsp minced garlic
½ tsp sea salt
¼ tsp black pepper
¼ tsp Chinese 5-spice
1 tsp lemon zest
What you do:
Put beet and juice in food processor and pulse until finely ground. Add remaining ingredients and pulse until the mixture is a thick creamy consistency. Place in serving bowl and serve with your favorite crackers, chips, pretzels, veggies, etc.
©2012 Alice D’Antoni Phillips Ally’s Kitchen