One of my favorite recipes that I make on repeat, especially for my friends, family, and a great party pleaser!
Ingredients:
1 small roasted beet ( instructions below)
1 15-oz. can cooked chickpeas (mostly drained )
1 large Zested lemon
1/2 large lemon (juiced)
1 lg pinch salt and black pepper
2 large cloves garlic minced or microplaned
1 Tbsp of creamy tahini
• 1/4 cup extra virgin olive oil
To prepare roasted beet:
Preheat oven to 375 degrees F
Trim off the stem and most of the root from the beet and scrub it underwater.
Wrap beet in foil, drizzle on a bit of olive or avocado oil, wrap tightly, (place the small package on a small sheet pan to catch any drippings) and roast for one hour. It should be tender and soft enough for a knife to go through.
Open carefully the foil package in the sink . Take the beet and run cold water over it as you peel off the skin with your hands. It will be hot so be careful, but I find peeling the skin off while the beets are warm is the easiest.
Set in the fridge (in a bowl to catch juice) to cool to room temperature.
Instructions:
Once your beet has cooled and is peeled, quarter it and place it in your food processor and blend / pulse until only small bits remain (scrap down sides during this process)
Add remaining ingredients except for olive oil and blend until smooth.
