I want to cook with beets everyday when I see these colors. Beets are versatile and naturally sweet. They are a perfect winter food to serve your cute kidlets or hunky husband. My Hunky Husband loved this dip and some was even gobbled in a school lunch by a hungry first grader.
With Valentine’s Day coming up, I thought we needed to experiment with some natural lovely hues.
SO gorgeous. I know this is true veggie love.
Try scooping it straight with your favorite crackers, chips, or flatbread. Pictured here are the amazing 34 Degrees crisps. You can find them in the deli section of the grocery store.
You can also make a fabulous appetizer or wrap if you pair the hummus with leafy greens, avocados, and feta cheese. Stop drooling and go buy some beets. If you have leftover beets, just toss in a salad tomorrow. You’ll experience some true veggie love at your house, too.
This vibrant dip is rich and creamy. The amazing color alone will entice your kids to try this protein and fiber packed dip.
- 1 1/2 Cups Beans (Chick Peas, Great Northern, or Cannellini)
- 1 Medium Beet or 2 Small Beets, roasted and diced (should make about 1/2 Cup)
- 1/4 Cup Tahini (Sesame Seed Paste)
- 1 Clove Garlic, peeled and smashed
- 1/4 Cup Lemon Juice (about one medium lemon or half a large lemon)
- 2 Tablespoons Extra Virgin Olive Oil
- Salt and Chili Flakes to taste
- To roast: If your beets are raw, clean and trim off the stems. Wrap in foil and cook in a 400 degree oven for 45 minutes. Beets are ready when a fork easily pierces through the middle. Allow to cool inside the foil.
- Peel off the beet skin and chop into a few pieces. Place in food processor with the remaining ingredients. Process on high, scraping down the sides a few times. Taste and add salt or chili flakes until it makes your tastebuds sing.
- Store leftovers in the fridge for up to a week.
Disclaimer: I was compensated for my time by 34 Degrees. I love working with great companies with natural products. My family loves eats and enjoys these crisps.