[cooked-tags child_of="beet-greens"]
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.
Thanks to Barbara D for sharing this recipe. She tells me it is her favorite way to eat kale, and we think it looks tasty. It was inspired by a recipe found on PlanEat, and adapted for Fresh Fork Market.

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