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Prep
Difficulty
Easy
Time
Estimate
1 hour
Simmer the beets. Start baking up the crackers. Slice up the vegetables for dipping. Blend up the sprout spread first. Remove from your food processor and blend the beet hummus.
Pecan meal easily becomes crispy, delightful crackers. Add extra seeds and flavors as you like. If the dough seems to fall apart, just press and piece it together, cut into crackers and then bake them up. If you do not have pecan meal, blend up about 2 cups of whole pecans in a food processor until the mixture is crumbly. Do not blend too long or the oils will release and it will eventually turn into pecan butter.
Brilliant magenta beets take over the garbanzo beans in this vegetable packed spread.
At my Farmers Market there is a lady with stunning blue eyes and an infectious laugh who sells only sprouts. I often consider sprouting my own at home, but it is too much fun to chat with her about the week’s selection and sample all the tiny treats. I recently asked her what she does with them at home. She told me how just yesterday she blended the sprout beans (adzuki, mung, lentil, etc) up to make a spread. This is my version.
This isn’t exactly a recipe, but rather a list of easy to dip veggies with helpful ways to prepare them and store them so you can add them to a lunch or appetizer.
