the what:
one very large beet (or two medium beets)
2 tablespoons of tahini
2 cups chickpeas
2 medium cloves are garlic
1 small lemon
1 tsp sea salt
the how:
{this recipe requires a food processor!}
peel and chop beets into medium cubes, put into sauce pan with just enough water to cover beets and simmer until beets can be easily pierced with a fork, then drain the water.
combine beets, chickpeas, garlic, lemon juice, sea salt and tahini in food processor and blend. add a little water if consistency is too thick for your liking.
if you’re not a garlic lover, leave a clove out and maybe add a little extra salt.
serve any of the ways mentioned above. this is a giant batch so get snacking!
