It’s Superbowl week so I wanted to get a few real food remix recipes up to give everyone some ideas for the big game!

You know, not your typical wings and ranch dressing, guacamole (even though I love guac and may put a special mango guac together before this weekend and post!), other store bought dips, nacho cheese sauces, etc that are loaded with junk.

So here’s a quick Beet Cashew ‘Hummus’ dip you can whip up and serve as an appetizer with some vegg, sweet potato chips, or on a platter with other party platter dip ideas. 

This dip is 100% real food, paleo, vegetarian & vegan-friendly ingredients, ReBoot-friendly (week 1+), gluten free, dairy free and tasted quite good. I came up with it on the fly and was pleasantly surprised with how it turned out.

Ingredients

1 1/2 cup raw cashews, soaked 4 hours

1 cup cooked beets

2 tablespoon raw tahini

4 tablespoon light coconut milk or water (thin it out a bit)

1 teaspoon garlic pepper

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

nice pinch of pink salt

*links above to brands I personally use

Directions

1.  Get your cashew soaking and around the 3 hour mark, cook up your beet.  

Usually what I do with beets is use my pasta pot which has a colander in it.  I like to let them steam rather than cook them in a big pot of water.  The steam will hold some more nutrients than a big pot of water will.  

2.  When the beet is done (test it with a fork.. if fork slides in and slides out easily, it’s done- usually about 20-25 minutes for a nice one), remove from pot, let it cool and peel the skin off.

3.  Your cashews should be at the 4 hour mark about now, drain and dry them and toss them in the blender.

4. When you beet is cool to touch, dice it up in a couple chunks and add to the blender.

5.  Add your water or coconut milk plus your spices and whiz away..  I had to stop my blender every 10-15 seconds and take a spatula to scrape down the sides.  It will eventually get to a creamy consistency and mix fairly easily.

Once it’s nice and creamy, taste it for your spices.. taste for salt.. if it’s good to your palate, serve it up!  Pictured I have it with a veggie blossom of cauliflower & broccoli.  I’ll be making this again for Superbowl Sunday.. it was very tasty and will go with many different “dipping” foods like vegg variety, sweet potato chips, crackers, breads.. whatever you choose!

Enjoy!

If you’re looking for a couple other appetizer “dip” ideas for Super Bowl, you can try this paleo bacon caramelized leek dip made with coconut yogurt or pumpkin hummus as well.  Later this week we’ll look at a raw cilantro hummus I did with rainbow vegg. Stay tuned.

What are some of your favorite traditional Super Bowl foods to feast on?