Ingredients :
- 2 cans chickpeas drained
- 4 ounces roasted beets about 2 to 3 small
- 2 teaspoons salt
- 3 cloves garlic
- 1/3 cup tahini
- 1/4 cup lemon juice
- 1/4 cup olive oil
Directions :
- In a food processor, combine chickpeas, beets, salt, and garlic and blend for 30 seconds, periodically stopping the processor to scrape down the sides of the bowl.
- Add tahini, lemon juice, and process 15 seconds. Scrape down the sides of the bowl and continue to process until you have a smooth puree. With the machine running, slowly drizzle in the olive oil and process until incorporated. Taste and adjust seasonings as desired.
