This roasted garlic beet hummus is served with crispy Brussels sprouts chips for a low carb alternative to the favorite appetizer spread.
Ok, raise your hand if you get freaked the heck out every time you use the bathroom after eating beets.
Oh hai, that’d be me.
I look down, think I’m dying, start screaming for Ulysses and then I remember…the beets.
But besides the freakout factor, I really do love them.
Their earthiness (or dirt taste if we’re using the words of my husband) is just beyond perfect for roasting and goes so well with garlic (also roasted).
In honor of national diabetes month, A Sweet Life asked me to come up with a low-carb recipe. Diabetes is something that sort of runs in my family. It’s not hugely prevalent, but enough close relatives have either had Type 1 or grown into Type 2 as they got older (including my Grandfather whose sweet tooth I’ve definitely inherited) that it’s something I think about.
I’m lucky that I don’t have to eat a completely low-carb diet all the time but I’m cognizant of my choices for the most part as Type 2 diabetes is something that can mostly be prevented and/or controlled with diet and exercise.
As we approach the holidays, I think the appetizer spread can be one of the hardest things to navigate lower-carb options.
Main entrees always have a protein and a vegetable but appetizer spreads are littered with crackers, breads and even higher carb dips.
This roasted garlic beet hummus is a great low carb alternative. It’s got tons of flavor and is served with crispy Brussels chips for dipping so you’re not relegated to using your fingers as a vessel.
Try these bacon wrapped Brussels sprouts for another low-carb appetizer option.
Although, I can’t say that’d necessarily be a bad thing.