Beet & Bean Dip
Use as a dip for this week’s broccoli, carrots, celeriac, kohlrabi, & radishes! It's great with pita chips, too!
Puree in a food processor until smooth:
8 ounces cooked cubed beets
1 can drained garbanzo beans
3/4 cup olive oil
1/4 cup slivered almonds
5 cloves peeled garlic
Add 1 1/2 tablespoon red wine vinegar and then blend again. Season to taste with salt and pepper.
Makes about 2 cups.
Adapted from Live Earth Farm.
Posted by Carole Koch
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