Ingredients
Scale
1 beet
1 can chickpeas
3 Tablespoons tahini
3 Tablespoon fresh lemon juice
2 cloves garlic, minced
1 1/2 teaspoons salt
2 teaspoons cumin
3 Tablespoons olive oil
For topping: olive oil, crumbled seed crackers, pomegranate seeds
Instructions
- Preheat the oven to 375.
- Remove the stem and roots from the beat and wash well.
- Drizzle the beet with a little olive oil and wrap in foil.
- Bake on a sheet pan for 50 minutes or until tender.
- Allow to cool.
- Peel the beet and cut into quarters.
- Place the beet, chickpeas, tahini, lemon juice, garlic, salt, cumin and olive oil in a food processor.
- Blend for 1 minute then stop and scrape down the sides of the processor bowl.
- Blend for an additional 3-5 minutes or until smooth and creamy.
- Transfer to a dish for serving and garnish with a drizzle of olive oil, crumbled seed crackers and pomegranate seeds.
- Store covered in the refrigerator for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 50 minutes