What better way to spice up your meals or veggies than with some delicious creamy pink dip? Not only is this dip a great healthy option, but it also has a beautiful vibrant colour that is sure to wow your family or guests!
This pink beet hummus dip is a great option for a raw dipping sauce! It can be made using 100% raw ingredients, by using sprouted chickpeas. You also have the option to boil the chickpeas and beet; that all depends on your preference and diet.
1 1/2 cups of sprouted chick peas (can also sub for cooked)
1 small beet
1 clove of garlic (or 2 if you want a stronger taste)
1 teaspoon black salt (optional)
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
Sprout some chick peas (click here to watch how) or alternatively you can soak your chickpeas over night, then boil them on low-medium heat until soft (about 45-60 mins).
Chop up your beet, lemons, and garlic, and toss in the blender with the rest of your ingredient. * Make sure to let the chickpeas cool if you are using cooking cooked chickpeas.*
Blend at a low speed, adding some water if necessary, until all the ingredients are well combined.
Enjoy with some veggies as a dip, or even have a few spoonfuls 🙂