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Beetroot Dip and Carrot Top Pesto

by Lauren Branson

Local Beetroot Hummus and Carrot Top Pesto at Your Food Collective

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

Local Beetroot at your food collective

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. 

Local Carrots at Your Food Collective

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

 

Local Lauren Branson
Lauren Branson


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