It’s that time of year when pumpkins start popping up in gardens, on doorsteps, in recipes, and even in beverages. It’s such a versatile ingredient that it can be put into both sweet and savory dishes. Turns out this squash is not just tasty, but is also great for you! They’re exceptionally high in beta-carotene, a powerful antioxidant that turns into vitamin A in the body. They’re also packed with fiber, vitamins, and minerals and are low in carbs.
This delicious dip recipe marries the orange nutrient force of pumpkin with the red health power of beets. Beets are bursting with fortifying phytonutrients, and Organic Beet Juice Powder adds this root veggie’s beautiful color to make your dish a true visual and wellness masterpiece.
BEET & PUMPKIN DIP
1 15 oz can of chickpeas, drained & rinsed
½ cup pumpkin puree
3 tbsp olive oil
3 tbsp tahini
2 tbsp lemon juice
1 tbsp honey
1 tbsp chopped sage (plus some for garnish)
2 tsp Organic Beet Juice Powder
Salt & pepper to taste
Add all the ingredients (minus the sage) into a food processor and blend until smooth. Pulse in the chopped sage. Transfer the dip to a bowl, drizzle with a touch of olive oil, sprinkle with sage and enjoy!
