Beet, Herb and Cauliflower Dip Jars
4.3(409 ratings)Small jars make a dip trio easy to pack for picnics or line up on a grazing board. Raw beet blended with walnuts is earthy and vivid, the green jar is all parsley, basil and hemp seeds, and the pale one is a cauliflower and tahini hummus. Everything is made in one food processor, rinsed between batches, and keeps well for several days.
- Hands-on
- 40 min
- Total
- 40 min
- Serves
- 8
- Level
- Moderate
Method
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Step 1: Process grated beet, drained walnuts, 2 tablespoons lemon, one garlic clove, 2 tablespoons oil and 1/2 teaspoon salt until smooth, then spoon into a jar.
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Step 2: Rinse the bowl and process parsley, basil, hemp seeds, one garlic clove, 1 tablespoon lemon, 3 tablespoons oil and a pinch of salt into a spoonable green dip.
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Step 3: Rinse again and process cauliflower until rice-like, then add tahini, cumin, remaining lemon, garlic, oil and salt and blend until creamy.
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Step 4: Pack the cauliflower hummus into the third jar, wipe the rims clean, and serve all three with carrot, radish and cucumber crudites.
Same technique, different aisle
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