I discovered rhubarb last spring. I saw it at the grocery store and had no clue what this red and green celery looking stalk was. After some research I decided to play around with it. I ended up creating an amazing paleo friendly strawberry rhubarb pie. I found that strawberries and rhubarb compliment each other so well and I knew there were endless possibilities when combing them together.
This strawberry rhubarb hummus is perfect for spring and summer. It works great as a dip for your veggies and fruits and crackers. It also works well as a spread on your toast. Pro tip: Leftover graham crackers from your s’mores? Dip them in this hummus and you will thank me later! This hummus bursts of healthy sweetness and it is packed with tons of flavor. This sweet dip/spread is packed of fiber and protein. It is gluten free and grain free. Enjoy!
1 can garbanzo beans, drained and rinsed
3/4 cup strawberries with the stems off
1 stalk rhubarb
1 tbsp tahini
1 pinch of salt
Combine all ingredients in a blender or food processor. Blend until smooth. Serve with your favorite fruits, veggies, or crackers. Enjoy!