Excited to partner with Plant Snacks to round out the summer. I got to meet with Plant Snacks last September at Expo East. They were sharing their vegan, gluten-free, allergy-friendly and paleo-friendly cassava root chips, and I’ve been hooked ever since.
These Cassava Root Chips are free from the Big 8 Allergens, and don’t have any added sugars, grains, corn, trans fat, artificial flavors, and preservatives. Win! Guess what? They’re delicious!
I love snakcing on the Beet with Vegan Goat Cheese cassava root chips, and adding them to my veggie bowls or salads for an extra crunch, that’s extra clean.
Last weekend I had some friends over and whipped up my favorite beet hummus, added plenty of Plant Snacks’ cassava root chips, and everyone loved every bite!
I find these chips on sale at Heinens in the Cleveland area, often, but you can grab a pack on Amazon!
Aubrey’s Beet Hummus.
2 cups cook beets
2 cans organic chickpeas, rinsed and drained
2 cloves garlic
the juice of 1 lemon
1/3 cup olive oil
salt and pepper to taste
Plant Snacks Super Seed Mix cassava root chips
Assorted Veggies for dipping
1. In blender or food processer, add beets, chickpeas, garlic, lemon juice, salt and pepper, and olive oil. Puree until smooth, about 2-3 minutes.
2. Garnish with a little extra olive oil and salt, I also added toasted sesame seeds and fresh dill.
3. Arrange assorted veggies and Plant Snacks cassava root chips and dig in!
I hope you make this recipe to pair with Plant Snacks and love it as much as we all did! Snack on!