A great way to celebrate Autumn and add a bit of colour to your day. You'll love these two super delicious dips! Eating the rainbow is the best way to stay healthy.
Feel free to mix things up and swap out the beetroot for carrots, and the basil in the pesto for mint or parsley.
We paired these dips up with delicious fresh vegetables like radish and carrotsand gluten free Flats.
Thanks to the amazing Bridget Choi for testing out the recipes and beautiful images.
Beetroot Hummus
Ingredients
1 large can of chickpeas
1/4 cup tahini
three small roasted, peeled and chopped beets
a little salt
juice of two lemons
a glug of olive oil
4 roasted garlic cloves
Add all ingredients to your blender. Blend for a bit then add 1/2 cup ice-cold water and blend some more until smooth! Enjoy!
Carrot Top Pesto
You can pretty much use what ever nuts and herbs you want in this dip. Play around with it and experiment.
Ingredients
1/4 cup (25g) Hazelnuts (toasted)
1 clove garlic
1 bunch (about 2 cups) Carrot Tops
1/4 cup Fresh Basil Leaves
1/2 - 3/4 cup olive oil
Blend ingredients together in a food processor or with a stick blender and enjoy!
Make sure you share your creations with other passionate foodies in our Facebook group Foodies of YFC.
