Ingredients

The following ingredients have 8 Servings
  • 1 tablespoon olive oil
  • 3 small beets (cut in half (stems and roots removed))
  • 540 ml can of chickpeas
  • 2 tablespoons lemon juice
  • 2 cloves garlic
  • 1 tablespoons tahini
  • 1/4 teaspoon sea salt
  • 6 tablespoons olive oil
  • 50 ml water
  • feta cheese, chopped pistachios, and/or roasted chickpeas for garnish

Instruction

  • Preheat your oven to 400 degrees Fahrenheit and prepare a small baking dish by greasing it with olive oil.
  • Place the beets in the baking dish, washed well and skins still on, removing the stems and roots. Roast the beets at 400 degrees Fahrenheit for about 35 minutes or until fork tender.
  • Let the beets cool almost completely to room temperature before removing their skins with a paring knife.
  • Add the beets to your food processor and puree on high speed until smooth.
  • Add the chickpeas, lemon juice, garlic, tahini, and salt to the food processor, blending on medium speed until the mixture is smooth.
  • Drizzle the olive oil into the food processor as it runs, and after the olive oil drizzle in the water slowly. The mixture will become very smooth and creamy-looking.
  • Taste, and season with a little more salt, if desired.
  • Pour into a bowl and top with some crumbled feta, chopped pistachios, and crunchy roasted chickpeas (if desired).
  • Serve with multigrain baguette slices, crackers, tortilla chips, or veggies for dipping.