1. Cut the peeled carrots and trimmed celery into desired-sized sticks and place in a storage container filled with ice water. Cover, label, date and refrigerate until needed.
2. Cut the pita into desired-size pieces, lightly grill and reserve.
3. Place the beet hummus in a shallow bowl.
4. Nest the carrots, celery, and cauliflower on one side of the hummus and shingle the pita pieces on the other side.
Optional garnishes include, fried whole chickpeas, fried carrot peelings, sesame seeds, minced roasted beets, or additional EVOO.
STATS PER SERVING
Fat: 37 g.
Saturated Fat: 3 g.
Trans Fat: 0 g.
Sodium: 401 mg.
Carbohydrates: 47 g.
Protein: 10 g.
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