Beet Dip & Beet Hummus

Beautiful Beet Dip

1 bunch beets, scrubbed and chopped into cubes

1 cup plain greek yogurt

4-8 oz. cream cheese, to taste

salt & pepper to taste

Optional Toppings:

Chopped fresh chives or scallions,

Chopped fresh herbs such as cilantro or parsley

Toss beet cubes with 2-3 tbsp. olive oil and ¼ tsp. sea salt. Roast in a covered dish at 400 degrees for 20 minutes or until soft. Let cool.

In food processor or blender, blend beets with yogurt and 4 oz. cream cheese. Add more cream cheese to taste, if desired. Season with salt & pepper to taste.

Sprinkle with chopped herb or scallions, if using, and serve with crackers or pieces of pita bread. Delicious and gorgeous!

Beet Hummus

4 medium beets - either roasted or boiled (with skin on) until tender. Remove skins before adding to the hummus.

1 can of garbanzo beans (rinsed)

1/3 cup tahini

1/4 cup lemon juice

1 clove garlic

1/4 cup olive oil or almond oil

Note: If you like a bit of heat, try adding a pinch of cayenne pepper

Insructions

Blend everything in the food processor except the olive oil.

Salt and pepper to taste.

Once pureed, add the olive oil while pulsing the processor. Don’t overdo it, you can ruin your oil.

Chill and enjoy with pita bread or crackers.