2 small to medium beets,
1 (15.5 oz) can chickpeas, drained and rinsed
¼ cup tahini
3 to 4 cloves garlic
3 Tbsp lemon juice
2 tsp. lemon zest
½ tsp. cumin
1 tsp. sea salt
2 to 3 Tbsp olive oil
Preheat oven to 400 degrees F.
Trim the leaves of the beets so that just a bit of stem is left then clean and scrub them well. Wrap each beet individually in foil and roast in the oven for 1 hour.
Once the beets are done roasting, run them under cold water to make them easier to peel and give them a rough chop.
Add all ingredients into the food processor, except for the oil, and puree for 1 to 2 minutes. Scrape the sides and continue pureeing for an additional 30 seconds. Slowly add the oil while the mixture is processing, adding more as needed, until nice and creamy.
Serve and enjoy!
Serving Size: ¼ cup • Calories: 149 • Fat: 8.1 g • Saturated Fat: 1.1 g • Carbs: 16.5 g • Fiber: 3.3 g • Protein: 4.3 g • Sugar: 1.6 g