Healthy recipe wizard Amy Holt shows us the perfect way to add a little unexpected fun to your next dinner party. A host who adds CBD to the hummus and beet dip? Talk about setting the mood.

A note from Amy: I wanted to make two completely different dips that would both pair well with the Rosebud CBD and Brightland olive oil. I chose to go with a Fall inspired crudites platter because I always love to shop at the farmers market for what is in season. Pairing spicy high quality olive oil and herbaceous CBD really highlight the sweet butternut squash and the earthy roasted beet flavors and make everything come together.

Creamy Roasted Beet Dip

Ingredients:

• 1 medium size whole roasted beet
• 1 c raw cashews
• 1 lemon- juiced
• 1 tbsp tahini
• 1/4 c Brightland's ALIVE
• 1/4 tsp himalayan salt
• 2 tbsp hot water
• 5 drops Rosebud (or whatever amount you choose)

Directions:

1. Preheat oven to 400 degrees F.
2. Wash and de-stem beet, wrap in tin foil and place onto a baking sheet.
3. Once oven is hot, place baking sheet with wrapped beet into the oven.
4. Meanwhile, in a food processor add cashews, juice of lemon, tahini, Brightland's ALIVE and himalayan salt.
5. After 20 mins, take beet out of the oven.
6. Take beet out of tin foil and under running water rub off the skin.
7. Place hot beet into the food processor with all the other ingredients.
8. Add hot water and blend for 1 min.
9. Take out of food processor and transfer into refrigerator to cool.
10. When ready to serve spoon into a bowl, top with desired amount of Rosebud CBD.
11. Stir to well combine. Drizzle with more Brightland's ALIVE and garnish with whatever you choose!

Roasted Butternut Squash Hummus:

Ingredients:

• 1 c roasted butternut squash
• 1 c garbanzo beans
• 1 garlic clove
• 1/4 c chicken stock
• 1 tsp cinnamon
• 1 tsp curry powder
• 1/2 tsp red pepper flakes
• 1/4 tsp tumeric
• 1/2 tsp himalayan salt
• 1/3 c Brightland's ALIVE
• 5 drops Rosebud (or whatever amount you choose)

Directions:

1. Preheat oven to 400 degrees f.
2. Cut off the two ends of the butternut squash. Cut in half and then each slice in half again. Take out the seeds and place onto a baking sheet.
3. Drizzle each piece of butternut squash with 1 tbsp and season with salt and pepper.
4. Once oven is hot, place the seasoned squash in the oven.
5. Meanwhile, drain garbanzo beans from liquid you have been soaking in overnight or from the can.
6. Place 1 c of garbanzo beans into a food processor.
7. Add peeled garlic glove, chicken stock, cinnamon, curry powder, red pepper flakes, turmeric, himalayan salt and Brightland ALIVE to the food processor.
8. After 20 mins, take the butternut squash out of the oven and allow to cool until okay to handle.
9. Spoon the squash from the shell and add 1 cup to the food processor.
10. Blend for 1 min until everything is well combine.
11. Take out of food processor and transfer into refrigerator to cool.
12. When ready to serve spoon into a bowl, top with desired amount of Rosebud CBD.
13. Stir to well combine. Drizzle with more Brightland ALIVE olive oil and garnish with whatever you choose!

I am Amy, I live in Venice Beach, CA. I am a food stylist, food photographer and recipe developer. I love to shop at the farmers market year around to gather the best ingredients. Please follow @peasthankyou to see what I am creating daily and visit my website www.peasthankyou.com for my recipes and portfolio.