Five-minute, colour-popping summer beetroot and green hummus dips that are also free of food additives…
Our beetroot yoghurt dip is a cooling addition to a summer BBQ or mezze. Perfect when paired and shared with our green hummus. So quick and easy to make… give them a try.
9.50Plant
Points
Ingredients
Beetroot yoghurt dip
225g cooked beetroot (the vacuum packed kind is great)
2 tbsp plain live yoghurt (we used Bio&Me Original Prebiotic Yoghurt)
Salt & pepper to taste
1 small garlic clove
1/2 lime, juiced
1/4 cup extra virgin olive oil
1 tsp ground cumin
Fresh dill to garnish (optional)
Green hummus
1 small garlic clove
1 can chickpeas, drained
½ lime, juiced
2 green/spring onions
2 cups spinach leaves
¼ cup tahini
Salt to taste
1 cup extra virgin olive oil
Handful fresh coriander to garnish
To serve (optional)
Sliced raw veggies
Seeded crackers
Method
Add the beetroot dip ingredients (excluding the fresh herbs) to a blender and blitz until smooth. Pop in the fridge to chill.
Add the hummus ingredients to a blender and blitz until smooth.
Serve alongside some sliced veggies and/or seeded crackers.
Science Fun Fact: It’s the betalain from the beetroot and the chlorphyll from the spinach leaves that gives these dips a colour pop. And… depending on how much you have and your gut bacteria… it may brighten your toileting experience too!
These colourful dips make the perfect summer snack…
Snacking can be beneficial, particularly when it comes to your weight and managing your blood sugar levels. On average, around 20% of our total calories comes from snacks, you can see why the nutritional make-up of what you graze on is vital.
So, what is our advice for transforming your snacking habit into something that fuels your health, and doesn’t hinder it? Check out our 5 easy-to -follow tips for smart snacking.
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