Ingredients

The following ingredients have 15 Servings
  • 2 small beets (1 heaping cup chopped, 200 g), peeled and cooked (see notes)
  • 1 19 oz can chickpeas, drained and rinsed (reserve 2 tbsp of the liquid from the can)
  • 2 tbsp chickpea liquid/aquafaba (reserved from can of chickpeas)
  • 3 tbsp tahini
  • 3 tbsp lemon juice
  • 1 tsp sea salt
  • 3 cloves garlic

Instruction

  • Cook beets to your preference. I steamed mine but you can also roast them in the oven (see notes). They should be easily pierced with a fork when done.
  • Place the cooked beets in a food processor or high-speed blender and pulse a few times to break down.
  • Add the rest of the ingredients and process until smooth and creamy.
  • Serve right away or store in the fridge for up to 5 days.