Savory Waffles & Beet Hummus

Savory Waffles & Beet Hummus

Serves 4

Ingredients

Waffles

Dry

2 C flour

1 tsp baking soda

½ tsp salt

A few dashes black pepper

Wet

1 C unsweetened almond milk

1/3 C vegetable stock

1/3 C cashews, soaked 2 hours

1 flax egg (1 Tbsp. flaxseed meal + 3 Tbsp hot water)

2 Tbsp vegetable oil

2 Tbsp green onion, minced

2 tsp maple syrup

1 tsp fresh thyme, minced

Beet Hummus

1 medium sized beet

2 cans garbanzo beans, strained

¼ – ½ C water (depending on desired consistency)

Juice of one lemon

4 Tbsp tahini

2-3 cloves garlic

½ - 1 tsp salt

Serve with yellow tomatoes

Directions

For the waffles, in a bowl, mix the dry ingredients. Set aside.
For the Flaxegg, place the 3 Tbsp of water in a small cup, then microwave for 25-30 seconds, mix with the flaxseed meal and set aside.
Strain the soaked cashew and place in a food processor with the almond milk and vegetable stock, process until smooth and creamy. Place in a separate bowl and add remaining wet ingredients, except the flax egg. Once incorporated mix with the dry ingredients, then add the flax egg. Mix until fully incorporated.
Lightly spray oil your waffle maker, place about half a cup or more of the batter and cook until desired browning is reached.
For the Beet Hummus, peel your beet, cut into large chunks, steam for 25-30 minutes until cooked through. Set aside to cool.
Throw your strained garbanzo beans, tahini, garlic, lemon juice, water, and salt in a vitamix or high-speed blender, blend until smooth, then add about half of the steamed beets or more depending on how dark of a pink you would like. Dollop a generous portion on to your waffles, garnish with fresh tnyme and serve with yellow tomatoes. Enjoy!