This bright beet dip recipe is one of my mother’s classics, perfect for spring and summer party spreads that feature fresh vegetables. A great alternative to boring hummus, and a wonderful dairy free dip that is full of flavor, and color!
Bright Beet Dip
Author: Abby Fammartino
Yields: 3 cups
- Yield: 3 cups
- 2 medium beets, cooked until tender (1 ½ cups)
- 1 cup cooked chickpeas
- 2 cloves garlic
- ¼ cup slivered almonds
- ⅔ cup olive oil
- ⅓ cup red wine vinegar or lemon juice, plus more to taste
- ¾ tsp. sea salt
- Blend all ingredients together, adding more red wine vinegar or lemon juice as needed to thin and also brighten flavor. Use red beets for a bright color, though yellow beets work great, too!
- Serve with grilled vegetables, crudites, or belgian endive (or chips!)
Very kid friendly.