Oops…it’s been a while. We inadvertently took the summer off, but we are in fact alive and kickin. We clipped this recipe from Self magazine months and months ago; the ripped out page survived this summer’s apartment move, and was finally put to the test at our June ladies book/wine club. These dips are colorful, tasty, require only a single step for prep, and can be made a day ahead if you’re entertaining. Plus, beets give you antioxidant, anti-inflammatory, and detox support.
Ingredients
Beet + White Bean
1 can beets (or bake 1 beet for ~30 mins until soft)
2 garlic cloves, minced
1 sprig thyme
1 15 oz. can cannellini beans, rinsed + drained
1/4 cup olive oil
1 1/2 tsp lemon juice
1 tsp salt
Zucchini + Cashew Hummus
2 cups diced zucchini
3/4 cup tahini
1/2 cup lemon juice
1/2 cup raw cashews, soaked in water for ~30 mins
1 garlic clove, minced
1 1/2 tsp salt
2 tsp cumin
Steps
Combine ingredients of each dip into a food processor, pulse until smooth.
our snacks 