Ingredients
- 1 15 oz can chickpeas, rinsed and drained or 1/12 C cooked
- 1 medium beet, roasted *
- 1 clove garlic
- 2 Tbsp tahini
- 3 Tbsp fresh lemon juice
- 1/4 C extra-virgin olive oil
- 3/4 tsp fine sea salt
- Optional garnishes - Chopped cilantro, flaky sea salt, olive oil
Directions
In a food processor or high-speed blender combine the chickpeas, beet, garlic, tahini, olive oil, and salt. Process on high until smooth, stopping as needed to scrape down the sides and underneath the blade with a rubber spatula.
Transfer to a small serving bowl and garnish if desired
*To roast the beet
Wrap the beet in foil and roast it at 350° for 45 - 60 minutes for small beets and 60 - 90 minutes for large beets. When a fork or skewer pushes easily into the beet it is done.
Or cut the beets in smaller pieces, wrap them in foil, and roast them at 350° for 60 minutes. When a fork or skewer pushes easily into the beet it is done
Transfer to a small serving bowl and garnish if desired
*To roast the beet
Wrap the beet in foil and roast it at 350° for 45 - 60 minutes for small beets and 60 - 90 minutes for large beets. When a fork or skewer pushes easily into the beet it is done.
Or cut the beets in smaller pieces, wrap them in foil, and roast them at 350° for 60 minutes. When a fork or skewer pushes easily into the beet it is done