This delicious pink veggie dip, a variation on a hummus recipe from the Washington Post, is totally vegan and goes great with sliced up veggies as an after-school snack or makes for an easy, make-ahead dish for any Summer party.
Pulse cooked beans in a food processor until fine, like wet sand, and then turn it off. In a small pot of salted boiling water, steam beet stems for just a minute or two until slightly softened. Add them to the bowl of your processor, and then wilt the beet greens in the boiling water for just a few seconds until dark green. Add those into to the processor as well, and also add in the salt, tahini, lemon juice, oil and apple cider vinegar and process for a long, long time-- ideally, a good deal of air will get whipped into it, and it will have a smooth consistency. If it begins to get balled up in the processor, use some of the hot water from blanching the beet stems to thin. Taste, adjust seasoning, and allow to cool. Can be made a few days ahead, and keeps well. Use as a spread on sandwiches or as a dip with veggies or pita chips.