Beet and Horseradish Dip/Hummus

For those of you following my blog, you know i'm on a root kick...and one of the roots my doc wants me to have a tiny bit of each day..horseradish root. I made some kick-ass horseradish, but it's really potent and I needed to come up with a milder alternative. The goal was to create a hummus, however, this could be used as a veggie dip, hummus, condiment in wraps, etc. Once you prepare the horseradish, you can make this as hot or mild as you like. Irish Moss Paste is optional, but I explain in another post how to make it and freeze it so you have it on hand when needed. Here's a great article on the benefits and cautions in using horseradish.



Creamy Beet and Horseradish Dip

Horseradish Ingredients:
1 1/2 cups horseradish root, chopped
1/2 medium red beet, chopped
1/2 - 3/4 cups water (or more as needed)
2 Tablespoons vinegar (I used coconut water vinegar)
3 Tablespoons maple syrup (grade B or your favorite sweetener)
1/8 teaspoon sea salt

Dip Ingredients:
3 Tablespoons Horseradish (above)
1/4 cup cashews, soaked 1 - 2 hours
1/4 cup water  (as needed for consistency)
2  Tablespoons Irish moss paste (optional)

Horseradish Directions:
1. Clean, peel and chop horseradish root

2. Add horseradish, beet and water to blender or food processor to blend.

3. Add vinegar, sweetener and salt. Process until well blended.

4. Transfer to a glass jar or airtight container.

Dip Directions: 
1. Blend cashews and water.

2. Add Irish moss paste, if available. (It's totally optional and gives a little more body)

3. Transfer to a bowl and stir in horseradish. The more you use, the hotter the mix will be. I liked 3T.

Serve:
With sliced cucumbers or veggies, raw vegan crackers, over salad, or use as a condiment in wraps. Delicious!

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