Скачать или смотреть First Big Harvest - From Garden to Table: See My Secret Recipe!

After months of care, compost, and crossing our fingers… the garden is finally giving back! 🌱

In today’s video, we’re harvesting our very first big haul of the season—and it’s a beautiful one.
From vibrant greens to juicy veggies, this is the moment we wait for every year.

But we didn’t stop at just harvesting. We brought it into the kitchen and whipped up a simple, soul-warming recipe that truly captures the taste of summer on the homestead.
You won’t want to miss it—and you just might want to try it yourself.

Come along as we soak in the joy of growing, harvesting, and cooking right from the land we love. 💚

Roasted Beet Hummus Recipe:

1 small roasted beet
1 15-oz. can cooked chickpeas (mostly drained )
1 large lemon (zested)
1/2 large lemon (juiced)
1 healthy pinch salt and black pepper
2 large cloves garlic (minced)
2 heaping TBS tahini
1/4 cup EVO

To roast the beets:
Drizzle in olive oil w/salt & pepper - wrap in parchment, or put in dutch oven.
Roast beets until fork tender at 400deg for 40 min (longer for larger beets)

Once your beet is cooled and peeled, quarter it and place it in your food processor. Blend until only small bits remain.

Add remaining ingredients except for olive oil and blend until smooth.
Drizzle in olive oil as the hummus is mixing.

Taste and adjust seasonings as needed, adding more salt, lemon juice, or olive oil if needed. If it’s too thick, add a bit of water.
Will keep in the fridge for up to a week.

Hope you enjoy the recipe! Great healthy snack for dipping crackers, veggies or spread on sandwich!

xo
Michelle