You know it - eating the rainbow is the best way to stay healthy! When you want to add a A bit of colour to your day, you'll love these two super delicious dips!
Feel free to mix things up according to the season - swap out the beetroot for carrots, and the basil in the pesto for mint or parsley if need be.
We paired these dips with delicious fresh vegetables like radish and carrots and gluten free Flats.
Thanks to the amazing Bridget Choi for testing out the recipes and snapping these beautiful images for us!
BEETROOT HUMMUS
INGREDIENTS
1 400g 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.
