Tag Archives: Dip

Beet Hummus Dip

31 Jan

This is one of my favorite Dips, and it is always a crowd-pleaser. Another great addition to your healthy yet delicious Super Bowl Appetizers. It is the perfect Dip for Crudites, or whatever your heart desires (awesome as a sandwich spread, too).

3 large garlic cloves, peeled*

2 cups cooked Garbanzo Beans, (or 1 15.5 oz can, drained)

1/3 cup Tahini (sesame seeds paste)

1/3 cup fresh lemon juice

1 cup roasted Beet Roots (or pickled Beets)

1 tbsp Unfiltered Cold Pressed Olive Oil

Salt and Pepper to Taste


1) Using a Vegetable Scrub, scrub the outside layer of the Beet Roots to remove the brownish, tick part. Don’t peel it, specially if you are using organic Beets, a lot of the nutrients are in the peel. Pat dry, cut into same size pieces so they roast evenly ( about 4 pieces per Beet). Place them in a sheet pan lined with parchment, sprinkle salt, pepper, and rub olive oil on them. Place at pre heated oven at 375F for about 45 minutes. Let Beets cool until they are warm.

2) In a Food Processor, add the Beets, Garlic, Garbanzo Beans, Tahini, lemon juice, garlic, and salt and pepper to taste. Pulse, scraping the bowl until it becomes a smooth paste.

3) Transfer to a bowl, cover and refrigerate for about a week. Can be made one day ahead, in fact the flavors will marry and it will taste better if made the day before.

* Garlic can be roasted unpeeled together with the Beets for a more subtle garlic flavor. If you don’t mind a strong garlicky flavor, go ahead and add it peeled and raw to the food processor

BEET dip

Healthy and Easy White Bean and Kale Dip

31 Jan

Super Bowl is tomorrow, and you don’t have to give into temptation and eat processed, artificial, greasy and unhealthy junk. Better yet, nobody will even notice that this is a healthy and nutritious dip. It is so creamy and delicious, people keep coming back for more.


  • 2 cups cooked white beans (or 1 15.5 oz can)
  • 1 can artichoke heart
  • 1/4 tsp smoked paprika
  • 1 sprig of sage (or about 7 leaves)
  • 1 organic Roma tomato, cut into 4 parts
  • 2 cups kale, rinsed and chiffonade
  • 1/4 cup lemon juice
  • 3 garlic cloves, peeled
  • 1 tbsp unfiltered cold pressed Extra Virgin Olive Oil
  • Himalayan Salt and Freshly Ground Black Pepper to taste
  • Fontina and Gruyere Cheese, shredded (Optional, if you are not Vegetarian or Lactose intolerant)


1) In a small bowl, place the artichokes,tomatoes, garlic cloves, sage leaves, olive oil, salt and pepper. Mix it together with your hands and lay them flat n a sheet pan covered in parchment paper. Place it in a pre heated oven to 350F for about 30 minutes, or until artichoke and garlic are golden in color. Remove and let it cool.

2) In a food processor, add the beans, kale, paprika, tomato, lemon juice, and artichoke mixture, removing the sage leaves. Pulse it in the processor until becomes a paste.

3) If you like, place it in a oven safe bowl and sprinkle some cheese on top. Place it in a sheet pan in broil for 4 minutes or until golden brown and crusty on top.

BeanDip Cheese

Sprinkle your favorite salt on top (I like Merlot Salt) and serve it with Crudites, Pita Chips, Crackers, Tortilla Chips, or Crusty Bread.

I choose Quinoa and Flax Seeds Chips and a sprinkle of Merlot Salt on top

I choose Quinoa and Flax Seeds Chips and a sprinkle of Merlot Salt on top

Bom Apetite!





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