Aah, the art of dipping… one of my favorite pastimes. Whether it’s a girls night in, an inability to wait patiently for dinner or just one of those ‘lets attack the celery for negative calorie consumption’ moments, only a dip – or ten – will suffice. Okay, you got me. I’m only slightly obsessed with dunking my favorite crudité.
I know what you’re thinking… but it’s easier to buy from the grocery store and the selection is so much better than it used to be… This is very true, but I strongly suggest you add to your culinary skill set and occasionally make your own. But why bother I hear you ask? It’s hard to believe, but dipping becomes even more satisfying because blending a few fresh ingredients with some pantry staples is healthier, cheaper and even more delicious… without plastic or preservatives.
The combination of beets and beans are surprisingly good. Detoxing and high fiber, they are perfectly paired for guilt-free snacking. Somebody pass the celery 🙂
Ingredients:
1/2 lb organic beets (I use ‘Love beets’ from Wholefoods)
1 14 oz can cannellini beans
1 tbsp extra virgin olive oil
2 tbsp lemon juice
1 garlic clove
1 tsp cumin
1/4 tsp cayenne pepper
A pinch of salt & pepper
Pumpkin seeds, for garnish
Method:
Simply add all ingredients to a food processor and blend until smooth. Homemade dips will become your new addiction.
Dip, dunk, spread, or dress a quinoa salad…
enjoy!
