- 1 bunch beets (we used cooked and peeled ready-to-serve)
- 2 cloves garlic, sliced
- 1/2 cup Greek yogurt
- 1/4 cup Aketta cricket flour
- 2 tablespoons olive oil
- salt to taste
- 1 tablespoon pumpkin seeds, toasted
- olive oil for drizzling, optional
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Place beets in food processor (or we used a handheld Breville) with Greek yogurt, garlic cloves, Aketta cricket flour, olive oil, and salt and blend until smooth, scraping down sides as needed.
Spread on toast, gluten-free crackers, or use as a dip for veggies. Garnish with some toasted pumpkin seeds. Perfect beach snack!
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